Stir-Fried Pollo with Black Beans and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry combining tender chicken, black beans, and fluffy rice with savory Latin spices for a quick wholesome meal. This latin american-inspired stir fry ready in about 25 minutes pairs (15 oz) black beans, drained and rinsed, cooked white rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 1 pound diced boneless skinless chicken breast and cook, stirring often, for 5-6 minutes until golden and cooked through.
  2. Step 2: Add 3 cloves minced garlic, 1 medium sliced red bell pepper, and 1 medium sliced yellow onion to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp and fragrant.
  3. Step 3: Sprinkle 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over the mixture. Stir well to evenly coat everything with the spices.
  4. Step 4: Stir in 1 can (15 oz) drained and rinsed black beans and 3 cups cooked white rice. Cook for 2-3 minutes until heated through and flavors meld.
  5. Step 5: Remove from heat and toss in 1/4 cup chopped fresh cilantro. Serve immediately with 4 lime wedges to squeeze over for bright acidity.

Frequently asked questions

How long does Stir-Fried Pollo with Black Beans and Rice take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Pollo with Black Beans and Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked white rice from drying out.

Can I substitute ingredients in Stir-Fried Pollo with Black Beans and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Pollo with Black Beans and Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Pollo with Black Beans and Rice?

Latin American stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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