Spiced Pollo Plate with Black Beans and Cilantro Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Tender spiced grilled chicken served over fluffy cilantro lime rice with a side of creamy black beans for a satisfying and flavorful meal. This Mexican-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups water
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1 tbsp olive oil for beans
• 1/2 tsp salt for beans
• 1/2 cup water or broth

Instructions

1. Step 1: In a bowl, mix 1.5 pounds boneless skinless chicken thighs with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Marinate for 30 minutes.
2. Step 2: Rinse 1 cup long grain white rice under cold water. In a medium saucepan, combine rice and 2 cups water. Bring to a boil, then reduce to low, cover, and simmer for 18 minutes until water is absorbed. Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro.
3. Step 3: Heat a grill pan over medium-high heat and cook the marinated chicken thighs for 5-6 minutes per side until cooked through and nicely charred. Let rest 5 minutes, then slice.
4. Step 4: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced onion and 1 minced garlic clove, sauté for 3 minutes until softened and fragrant.
5. Step 5: Add 1 can (15 oz) drained black beans, 1/2 cup water or broth, and 1/2 tsp salt. Simmer uncovered for 8-10 minutes until creamy and heated through.
6. Step 6: Plate the sliced spiced grilled chicken over a bed of cilantro lime rice with a generous scoop of creamy black beans on the side.