Description
Cuban Chicken & Black Bean Rice Bowls are loaded with juicy citrus-marinated chicken, smoky black beans, and fluffy cilantro-lime rice. Finished with fresh mango salsa and sweet fried plantains, this vibrant bowl is packed with bold Cuban-inspired flavor.
Ingredients
- Chicken
- 3 tablespoons vegetable oil
- 2 large chicken breasts, diced
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- Salt and black pepper, to taste
- 4 garlic cloves
- Zest and juice of 1 orange
- Zest and juice of 1 lime
- Black Beans
- 2 teaspoons vegetable oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 cans black beans, drained
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Cilantro-Lime Rice
- 1 teaspoon vegetable oil
- 1/2 yellow onion, diced
- 1 1/2 cups jasmine rice
- 3 cups low-sodium chicken broth
- Zest and juice of 2 limes
- 1/2 cup chopped cilantro
- Salt and black pepper, to taste
- Optional for Serving
- Mango salsa
- Fried plantains
Instructions
- Make the chicken marinade: In a blender, combine cumin, chili powder, oregano, salt, pepper, garlic, orange zest and juice, and lime zest and juice. Blend until smooth.
- Add the diced chicken to a bowl or zip-top bag and pour half of the marinade over it. Toss to coat and marinate for at least 30 minutes or overnight.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 10–12 minutes, until browned and cooked through. Pour in the remaining marinade and cook for about 5 minutes, until slightly reduced.
- Cook the black beans: Heat 2 teaspoons oil in a skillet over medium-high heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30–60 seconds.
- Add the black beans, cumin, smoked paprika, salt, and pepper. Cook for 5–10 minutes, then mash about half the beans with a potato masher and stir together.
- Cook the rice: Heat 1 teaspoon oil in a saucepan over medium-high heat. Add the onion and cook until soft. Stir in the rice and toast for 1 minute.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed.
- Turn off the heat and let the rice sit, covered, for 5 minutes. Stir in the lime zest, lime juice, chopped cilantro, salt, and pepper.
- Assemble the bowls: Divide the cilantro-lime rice among bowls. Top with black beans and chicken, then add mango salsa and fried plantains if desired.
Notes
- For the best flavor, marinate the chicken overnight if possible.
- Mango salsa and fried plantains add a sweet contrast that works perfectly with the smoky chicken and beans.
- You can mash more or less of the beans depending on how creamy you want them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban