I will transport your taste buds to the vibrant streets of Havana with these Cuban Chicken & Black Bean Rice Bowls. This dish combines tender, spice-infused chicken, hearty black beans, and fragrant cilantro-lime rice to create a meal that’s both satisfying and bursting with Latin flavors.
These rice bowls offer a perfect balance of protein, carbohydrates, and fiber, making them an ideal choice for a nutritious and filling meal. Let’s dive into the recipe and learn how to create this mouthwatering.
1. Cuban Chicken & Black Bean Rice Bowls
Ingredients
For the Chicken
- 3 Tbsp. vegetable oil
- 2 large chicken breasts, diced
- 2 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 1 Tbsp. dried oregano
- Salt and pepper to taste
- 4 garlic cloves, minced
- Zest and juice of 1 orange
- Zest and juice of 1 lime
For the Black Beans
- 2 tsp. vegetable oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 cans black beans, drained
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt and black pepper to taste
For the Cilantro-Lime Rice
- 1 tsp. 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 cilantro, chopped
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Chicken
In a large skillet, heat 3 Tbsp. of vegetable oil over medium-high heat.
Add the diced chicken and sauté until browned, about 5-7 minutes.
Stir in the cumin, chili powder, and dried oregano, and season with salt and pepper to taste.
Add the minced garlic, orange zest and juice, and lime zest and juice. Cook for an additional 2-3 minutes, stirring frequently, until the chicken is cooked through and the flavors have melded.
Remove from heat and set aside.
Step 2: Prepare the Black Beans
In a separate skillet, heat 2 tsp. of vegetable oil over medium heat.
Add the diced onion and sauté until translucent, about 3-5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the drained black beans, cumin, and smoked paprika. Season with salt and black pepper to taste.
Simmer the black beans, stirring occasionally, for 10-15 minutes, until the flavors have combined and the beans are heated through.
Step 3: Prepare the Cilantro-Lime Rice
In a medium saucepan, heat 1 tsp. of vegetable oil over medium heat.
Add the diced onion and sauté until translucent, about 3-5 minutes.
Stir in the Jasmine rice and cook for 2-3 minutes, stirring constantly, to toast the rice.
Pour in the low-sodium chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and stir in the lime zest, lime juice, and chopped cilantro. Season with salt and black pepper to taste.
Step 4: Assemble the Bowls
To assemble the Cuban Chicken & Black Bean Rice Bowls, simply divide the cilantro-lime rice among serving bowls, top with the citrus-marinated chicken and the spiced black beans. Garnish with additional cilantro, mango salsa, or fried plantains if desired.
You can easily customize it to suit your tastes or dietary needs. For a vegetarian version, replace the chicken with grilled vegetables or plant-based protein. If you’re looking to add more vegetables, consider topping the bowls with diced tomatoes, sliced bell peppers, or corn kernels.
These Cuban Chicken & Black Bean Rice Bowls are perfect for busy weeknights, meal prep, or when you’re craving a flavor-packed, nutritious meal. The combination of spicy chicken, hearty beans, and zesty rice creates a satisfying dish that’s sure to become a new favorite in your recipe rotation.
So, the next time you’re in the mood for a taste of Cuba, whip up these delicious rice bowls. They’re a delightful way to bring some Caribbean sunshine to your dining table, no matter where you are!