Pan-Seared Chicken with Zesty Scallion Salsa and Buttery Black Beans Over Rice

This vibrant dish brings together perfectly seared chicken cutlets, a bright and tangy scallion salsa and creamy black beans over fluffy rice. The salsa cuts through the richness of the meat, while the lime crema adds a cool, refreshing finish. It’s a complete meal that’s as satisfying as it is delicious.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want something special without spending hours in the kitchen. The combination of textures and flavors-crispy chicken, creamy beans, zesty salsa and fluffy rice-will make it a new family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime. Dice tomato. Drain and rinse black beans.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a small bowl, combine scallions, 2 tablespoons olive oil and 1 teaspoon Southwest Spice Blend. Stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic and lime juice as needed.
4. Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic; cook, stirring, until softened, 1-2 minutes. Add beans, stock concentrate, ½ cup water (⅓ cup for 4 servings), 1 teaspoon Southwest Spice Blend (1 tablespoon for 4), salt and pepper. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 tablespoon butter (2 tablespoons for 4). Season with salt and pepper. Keep covered off heat until ready to serve.
5. Pat chicken cutlets dry with paper towels. Season with remaining Southwest Spice Blend, salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board.
6. While chicken cooks, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice and a big pinch of salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
7. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings), remaining lime zest, a squeeze of lime juice, salt and pepper. Once cool enough to handle, slice chicken crosswise. Divide rice and chicken between plates. Top rice with bean mixture and crema. Top chicken with salsa. Cut any remaining lime into smaller wedges and serve on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

What can I use instead of sour cream?

Plain Greek yogurt or a dairy-free alternative like coconut yogurt work well as substitutes for the lime crema.

Can I make this dish ahead of time?

The components can be prepared in advance. Store the rice, beans, salsa and crema separately in the refrigerator. Reheat and assemble just before serving.