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Cuban Chicken & Black Bean Rice Bowls

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Cuban Chicken & Black Bean Rice Bowls – vibrant, flavorful bowls featuring citrus-marinated chicken, seasoned black beans, and zesty cilantro-lime rice. This complete meal is packed with protein, fiber, and authentic Cuban-inspired flavors. Perfect for meal prep or a quick weeknight dinner!

Ingredients

Scale
  • 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
  • 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 chicken broth
  • Zest and juice of 2 limes
  • 1/2 cup cilantro (chopped)
  • Salt and pepper (to taste)

Instructions

  1. Marinate Chicken: Blend cumin, chili powder, oregano, salt, pepper, garlic, orange zest/juice, and lime zest/juice. Toss chicken with half the marinade and marinate at least 30 minutes.
  2. Cook Chicken: Heat oil in a skillet over medium-high heat. Cook chicken 10–12 minutes until browned. Add remaining marinade and simmer 5 minutes.
  3. Make Black Beans: Sauté onion in oil until soft. Add garlic and cook briefly. Stir in beans, cumin, paprika, salt, and pepper. Mash some beans and cook 5–10 minutes.
  4. Cook Rice: Sauté onion in oil, add rice and toast briefly. Add broth and bring to boil. Reduce heat, cover, and simmer 15 minutes. Rest 5 minutes, then mix in lime juice, zest, cilantro, salt, and pepper.
  5. Assemble: Divide rice into bowls, top with chicken and black beans. Add mango salsa and fried plantains if desired.

Notes

  • Marinate chicken for at least 30 minutes, but up to 4 hours for deeper citrus flavor.
  • Mash some black beans to create a thicker, creamier texture.
  • To toast rice, sauté until slightly translucent and fragrant before adding liquid.
  • Add mango salsa, fried plantains, sliced avocado, or pickled red onions as toppings.
  • For a spicier version, add jalapeños or a splash of hot sauce.
  • Substitute chicken thighs for juicier, more flavorful meat.
  • Meal prep perfect: store components separately in airtight containers for up to 5 days.
  • For a lower-carb version, serve over cauliflower rice.

Find it online: https://cookyaura.com/cuban-chicken-black-bean-rice-bowls/