Description
This Cuban Chicken & Black Bean Rice Bowls recipe brings vibrant flavors of Cuba to your table with tender, marinated chicken, creamy black beans, and fragrant cilantro-lime jasmine rice. Perfectly balanced with cumin, chili powder, citrus zest, and garlic, this dish is a hearty, wholesome meal ideal for family dinners or meal prep.
Ingredients
Scale
Chicken Marinade and 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
- Zest and juice of 1 orange
- Zest and juice of 1 lime
Black Beans
- 2 tsp. vegetable oil
- ½ 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
Cilantro-Lime Rice
- 1 tsp. vegetable oil
- ½ yellow onion, diced
- 1 ½ cups Jasmine rice
- 3 cups low sodium chicken broth
- Zest and juice of 2 limes
- ½ cup cilantro, chopped
- Salt and black pepper to taste
Instructions
- Prepare the Chicken Marinade: Combine ground cumin, chili powder, dried oregano, salt, pepper, 4 garlic cloves, zest and juice of 1 orange, and zest and juice of 1 lime in a blender. Blend until smooth and finely chopped.
- Marinate the Chicken: Place diced chicken breasts in a bowl or Ziploc bag and pour half of the marinade over the chicken. Toss to coat all pieces evenly. Let it sit for at least 30 minutes or refrigerate overnight for deeper flavor.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 10-12 minutes until browned on all sides and cooked through. Pour the remaining marinade into the skillet and cook for another 5 minutes until the sauce reduces slightly and coats the chicken.
- Prepare the Black Beans: Heat 2 teaspoons of vegetable oil in a large cast iron skillet over medium-high heat. Add diced onion and sauté for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for 30-60 seconds until fragrant.
- Cook and Mash Beans: Add drained black beans, ground cumin, smoked paprika, salt, and pepper to the onion and garlic mixture. Cook for 5-10 minutes, stirring occasionally. Use a potato masher to mash about half the beans to create a creamy texture while leaving some beans whole. Adjust seasoning as needed.
- Make Cilantro-Lime Rice: In a large saucepan, heat 1 teaspoon of oil over medium-high heat. Add the diced onion and sauté until translucent. Stir in jasmine rice to coat it in oil and lightly toast for about one minute.
- Cook the Rice: Pour in 3 cups of low sodium chicken broth, raise heat to high, and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and simmer for about 15 minutes until liquid is mostly absorbed.
- Finish the Rice: Turn off the heat and let the rice sit, covered, for 5 more minutes. Stir in the zest and juice of 2 limes and chopped cilantro. Season with salt and black pepper to taste.
- Assemble Bowls and Serve: Divide the cilantro-lime rice into bowls, top with the cooked Cuban-style chicken and black beans. Enjoy a delicious, flavorful Cuban-inspired meal.
Notes
- Marinate chicken overnight for maximum flavor infusion.
- Use low sodium chicken broth to control salt levels.
- Jasmine rice can be substituted with basmati or long grain rice if preferred.
- Adjust spices according to your heat preference.
- Leftover components store well separately in airtight containers in the refrigerator for up to 3 days.
