Description
This vibrant Cuban Chicken & Black Bean Rice Bowls recipe features tender, marinated chicken cooked to perfection, served alongside flavorful black beans and zesty cilantro-lime jasmine rice. Perfectly balanced with citrus notes and aromatic spices, this dish offers a satisfying and wholesome meal that can be prepared in under an hour.
Ingredients
Scale
Chicken Marinade & 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 and Marinate: Combine the 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 finely chopped and smooth. Place the diced chicken breasts in a bowl or Ziploc bag and pour half the marinade over them. Toss to coat evenly. Let the chicken marinate for at least 30 minutes or overnight for best flavor.
- Cook the Chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces and cook for 10-12 minutes, or until browned on all sides and fully cooked through. Pour the remaining marinade into the skillet and cook for another 5 minutes until the sauce reduces slightly and coats the chicken well.
- Prepare the Black Beans: Heat 2 teaspoons 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. Stir in the minced garlic and sauté for 30 to 60 seconds until fragrant. Add the drained black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for 5-10 minutes, stirring occasionally. Use a potato masher to mash about half of the beans directly in the skillet, then mix thoroughly to create a creamy, textured mixture. Adjust seasoning as needed.
- Cook the Cilantro-Lime Rice: Heat 1 teaspoon vegetable oil in a large saucepan over medium-high heat. Add the diced onion and sauté until soft, about 3-4 minutes. Stir in the jasmine rice and toast it by stirring for about one minute, coating the grains with oil. Pour in the chicken broth and bring it to a boil over high heat. Reduce the heat to a simmer, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has been absorbed. Turn off the heat and let the rice sit covered for 5 minutes. Stir in the zest and juice of 2 limes and the chopped cilantro. Season with salt and black pepper to taste.
- Assemble and Serve: Divide the cilantro-lime rice among four bowls. Top with the cooked chicken and black beans. Optionally garnish with extra cilantro or lime wedges. Serve warm and enjoy your flavorful Cuban-inspired meal!
Notes
- For more intense flavor, marinate the chicken overnight.
- Use low sodium chicken broth to control salt levels.
- You can substitute chicken breasts with thighs for juicier results.
- If fresh limes or oranges are unavailable, bottled juice can be used, but fresh is preferred for brightness.
- Black beans can be replaced with pinto beans if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
