Description
Cuban Chicken & Black Bean Rice Bowls are packed with juicy citrus-marinated chicken, Cuban-style black beans, and flavorful cilantro-lime jasmine rice. Top each bowl with fresh mango salsa and sweet fried plantains for a colorful and satisfying meal.
Ingredients
- Cuban 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
- Cuban-Style 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
- 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
- For Serving
- Mango salsa, optional
- Fried plantains, optional
Instructions
- Prepare the chicken marinade: Add the cumin, chili powder, dried oregano, salt, pepper, garlic, orange zest and juice, and lime zest and juice to a blender. Blend until everything is finely chopped and the mixture is smooth.
- Add the diced chicken to a bowl or resealable bag and pour half of the marinade over it. Toss to coat thoroughly. Marinate for at least 30 minutes, or overnight for maximum flavor.
- Cook the chicken: Heat a large skillet with the vegetable oil over medium-high heat. Once hot, add the marinated chicken and cook for 10-12 minutes, or until browned all over and cooked through. Add the remaining marinade to the skillet and cook for about 5 minutes, until slightly reduced.
- Prepare the black beans: Heat the vegetable oil in a large cast iron skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes, until soft and translucent.
- Add the minced garlic and sauté for 30-60 seconds. Add the black beans, cumin, and smoked paprika. Cook for 5-10 minutes.
- Using a potato masher, mash about half of the beans in the skillet, then stir everything together. Season with salt and pepper to taste.
- Make the cilantro-lime rice: Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and sauté until soft.
- Add the jasmine rice and stir to coat with the oil. Toast the rice for about 1 minute.
- Add the chicken broth and increase the heat to high. Bring to a boil, then reduce the heat to a simmer and cover the pan. Cook for about 15 minutes, until most of the liquid has been absorbed.
- Turn off the heat and let the rice sit covered for an additional 5 minutes. Add the lime zest and juice and chopped cilantro. Season with salt and pepper to taste.
- Divide the cilantro-lime rice among serving bowls. Top with the Cuban chicken and black beans. Add mango salsa and fried plantains if desired, then serve.
Notes
- Marinate the chicken overnight for maximum flavor.
- Fresh orange and lime juice make a big difference in the flavor of the chicken.
- For meal prep, prepare and store the chicken, black beans, and rice separately.
- Add avocado just before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Stove Top
- Cuisine: Cuban