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If you’re craving a vibrant, flavor-packed meal that feels like a warm hug in a bowl, this Cuban Chicken & Black Bean Rice Bowls Recipe is going to be your new best friend. Packed with tender, zesty chicken, hearty black beans, and aromatic cilantro-lime rice, every bite bursts with layered spices and fresh citrus notes that transport you straight to a lively Cuban kitchen. This dish is perfect for a wholesome family dinner or meal prepping for the week, delivering comfort and excitement all at once.
Ingredients You’ll Need
Getting your hands on fresh and simple ingredients is key to nailing the authentic flavors in the Cuban Chicken & Black Bean Rice Bowls Recipe. Each one plays a special part in creating that perfect balance of zesty, earthy, and rich tastes while adding inviting colors and textures to your plate.
- 3 Tbsp. vegetable oil: Essential for searing the chicken and sautéing veggies to golden perfection.
- 2 large chicken breasts, diced: The hearty protein base that soaks up all those beautiful marinades and spices.
- 2 Tbsp. ground cumin: Adds a warm, earthy backbone to both the chicken and beans.
- 1 Tbsp. chili powder: Brings a gentle kick and smoky depth to the marinade.
- 1 Tbsp. dried oregano: Infuses a classic Cuban herb note that ties the dish together.
- Salt and pepper to taste: Simple seasoning that enhances every component’s natural flavors.
- 4 garlic cloves: Adds fragrant pungency and complexity in the marinade.
- Zest and juice of 1 orange: Citrus brightness that brightens the chicken and balances the spices.
- Zest and juice of 1 lime: Tangy freshness that elevates the marinade and rice alike.
- 2 tsp. vegetable oil: For sautéing onions and garlic in the black beans mixture.
- ½ yellow onion, diced: Adds sweetness and a slight crunch in both beans and rice.
- 3 cloves garlic, minced: Infuses the beans with savory aromatics.
- 2 cans black beans, drained: The hearty, fiber-rich star filling your bowls with protein and creaminess.
- 2 tsp. ground cumin: Echoes the warm spice in the beans, harmonizing with the chicken.
- 1 tsp. smoked paprika: Brings a smoky richness perfect for deepening flavor layers.
- Salt and black pepper to taste: To perfectly season the beans and rice.
- 1 tsp. vegetable oil: For toasting the rice and sautéing onions.
- ½ yellow onion, diced: Adds slight sweetness and texture to the cilantro-lime rice.
- 1 ½ cups Jasmine rice: Fragrant, fluffy rice that’s perfect to soak up the citrus and cilantro flavors.
- 3 cups low sodium chicken broth: Adds savory depth as the rice cooks, making it extra flavorful.
- Zest and juice of 2 limes: The final citrus pop that brightens the cilantro-lime rice.
- ½ cup cilantro, chopped: Fresh herbs that add a vibrant, herbal note and fresh color.
How to Make Cuban Chicken & Black Bean Rice Bowls Recipe
Step 1: Marinate the Chicken
Start by blending together the cumin, chili powder, oregano, salt, pepper, garlic cloves, and the zest and juice of the orange and lime until smooth. This marinade is where all the magic begins, infusing the chicken with zesty brightness and aromatic spices. Toss the diced chicken breasts in half of the marinade and let it rest for at least 30 minutes to soak up every ounce of flavor. For the most succulent results, marinate overnight in the fridge.
Step 2: Cook the Chicken
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces and cook for 10 to 12 minutes, stirring occasionally, until they develop a beautiful golden brown crust and are cooked through. Pour the remaining marinade into the skillet and let it reduce slightly, coating the chicken in a luscious, slightly sticky sauce that’s bursting with flavor. This step ensures the chicken remains juicy while locking in all those citrusy, spicy notes.
Step 3: Prepare the Black Beans
In a separate large skillet, warm 2 teaspoons of vegetable oil over medium-high heat. Sauté the diced onion until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook just until fragrant, around 30 seconds. Stir in the drained black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 to 10 minutes so the beans absorb all the spices. Use a potato masher to gently mash half of the beans, creating a creamy texture while keeping some whole for satisfying bites. This mixture brings smoky, hearty comfort to the bowls.
Step 4: Make the Cilantro-Lime Rice
Heated vegetable oil in a saucepan sets the stage for the rice. Sauté the diced onion until tender, then add jasmine rice to toast slightly for about a minute, enhancing its nutty flavor. Pour in the chicken broth and bring the pot to a boil over high heat before reducing to a gentle simmer with the lid on. Let it cook for 15 minutes until the liquid is absorbed, then turn off the heat and keep the lid on for another 5 minutes to steam the rice perfectly. Stir in lime zest, lime juice, and chopped cilantro for a fresh, bright finish that complements the rest of the bowl flawlessly.
How to Serve Cuban Chicken & Black Bean Rice Bowls Recipe
Garnishes
Adding garnishes not only makes your Cuban Chicken & Black Bean Rice Bowls Recipe look irresistible but also boosts layers of flavor and texture. Fresh lime wedges, a sprinkle of extra chopped cilantro, or a few sliced jalapeños bring brightness and a touch of heat. A dollop of creamy Greek yogurt or sour cream can mellow the spices beautifully, and some crumbled queso fresco adds that authentic Cuban charm with a little salty tang.
Side Dishes
This dish shines as a complete meal, but you can also pair it with light, complementary sides like a crisp cabbage slaw tossed with a simple lime vinaigrette or roasted sweet plantains for a sweet contrast to the spices. A fresh avocado salad with tomatoes and red onions adds creaminess and freshness, perfect for balancing the earthy black beans and zesty chicken.
Creative Ways to Present
Switch things up by serving the Cuban Chicken & Black Bean Rice Bowls Recipe in warm tortilla shells for handheld tacos or pile it on top of crispy baked tortilla chips for a flavor-packed nacho platter. For a colorful party platter, arrange the chicken, black beans, and cilantro-lime rice separately with bowls of garnishes, letting everyone customize their own bowls. The vibrant colors and inviting textures will delight any crowd and spark conversations around the table.
Make Ahead and Storage
Storing Leftovers
After enjoying your bowls, store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the chicken, black beans, and rice separate if possible to maintain the best textures and flavors. This way, every bite feels as fresh as the first.
Freezing
If you want to save some for longer, the chicken, black beans, and rice can all be frozen individually in freezer-safe containers or bags for up to 2 months. Be sure to cool everything completely before freezing to avoid any ice crystals or soggy textures when reheated.
Reheating
Reheat your Cuban Chicken & Black Bean Rice Bowls Recipe components gently on the stove or in the microwave. For the best experience, add a splash of water or broth to the rice before reheating to restore moisture. Warm the chicken and beans carefully until steaming hot, then combine everything fresh with your favorite garnishes for a quick yet satisfying meal.
FAQs
Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs are juicier and add a bit more richness. Just adjust the cooking time slightly as they may take a bit longer to cook through compared to breasts.
Is this recipe spicy?
The Cuban Chicken & Black Bean Rice Bowls Recipe has a mild to moderate heat level thanks to chili powder and smoked paprika. You can easily adjust the spice by using less chili powder or adding jalapeños if you like more kick.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and boost the black beans or add sautéed veggies like bell peppers and zucchini to keep it hearty and flavorful.
What type of rice works best for this dish?
Jasmine rice is ideal because of its fragrant aroma and fluffy texture that complements the dish perfectly, but you can also use long-grain white rice or brown rice if preferred.
How long can I marinate the chicken for best results?
Marinating for at least 30 minutes is sufficient, but letting it sit overnight in the fridge will deepen the flavors and tenderize the chicken beautifully.
Final Thoughts
When you make this Cuban Chicken & Black Bean Rice Bowls Recipe, you’re not just cooking a meal; you’re bringing a little fiesta of flavors to your kitchen. It’s easy to prepare, packed with nutrition, and absolutely bursting with that unmistakable Cuban spirit. Trust me, once you try it, you’ll want to keep it in your regular rotation for busy weeknights or casual gatherings. So, grab your ingredients, bring on the zest, and enjoy every vibrant bite!
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Print
Cuban Chicken & Black Bean Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
- Diet: Halal
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
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.
