Description
Delicious Cuban Chicken & Black Bean Rice Bowls combining marinated, skillet-cooked chicken, flavorful black beans, and zesty cilantro-lime jasmine rice. A perfect blend of citrus and spices for a vibrant, hearty meal ready in 45 minutes.
Ingredients
Scale
Chicken Marinade and Cooking
- 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
- Additional marinade for cooking
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
- 1½ 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 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. Pour half of this marinade over the diced chicken breasts in a bowl or Ziploc bag and toss to coat. Marinate for at least 30 minutes or overnight for best flavor.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 10-12 minutes, stirring occasionally, until browned and cooked through. Pour in the remaining marinade and cook for an additional 5 minutes, allowing it to reduce slightly and coat the chicken.
- 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 cook for 30-60 seconds. Add the drained black beans, cumin, smoked paprika, salt, and pepper, then cook for 5-10 minutes, stirring occasionally. Mash about half of the beans with a potato masher, then mix well and adjust seasoning if necessary.
- Cook the Cilantro-Lime Rice: Heat 1 teaspoon of 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 for about one minute, coating the grains in oil. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for approximately 15 minutes until most liquid is absorbed. Turn off heat and let rice sit covered for an additional 5 minutes.
- Finish the Rice: Fluff the rice with a fork, then stir in the zest and juice of 2 limes along with the chopped cilantro. Season with salt and pepper to taste.
- Assemble the Bowls: Divide the cilantro-lime rice among four bowls, top with the cooked chicken and black beans, and garnish with extra cilantro or lime wedges if desired. Serve warm.
Notes
- Marinate the chicken overnight for deeper flavor if time permits.
- Use low sodium chicken broth to control salt levels.
- For added freshness, top bowls with diced avocado or fresh salsa.
- Black beans can be substituted with pinto beans or kidney beans as preferred.
- To make it spicier, add chopped jalapeños to the bean mixture or sprinkle chili flakes on top.
