Description
These Cuban Chicken & Black Bean Rice Bowls combine vibrant citrus-marinated chicken with flavorful black beans and zesty cilantro-lime jasmine rice. This hearty and colorful dish delivers authentic Cuban-inspired flavors, perfect for a satisfying weeknight dinner or meal prep.
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 Chicken: Combine cumin, chili powder, dried oregano, salt, pepper, 4 garlic cloves, orange zest and juice, and lime zest and juice in a blender. Blend until smooth. Pour half the marinade over the diced chicken in a bowl or Ziploc bag, toss to coat, and let marinate for at least 30 minutes or overnight for maximum flavor.
- Cook the Chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 10-12 minutes until browned and cooked through. Pour in the remaining marinade and cook for an additional 5 minutes until the sauce reduces slightly and coats the chicken.
- Prepare the Black Beans: Heat 2 teaspoons vegetable oil in a large cast iron skillet over medium-high heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in drained black beans, cumin, smoked paprika, salt, and pepper. Cook for 5-10 minutes. Mash about half of the beans with a potato masher and mix to combine and create a creamy texture with some whole beans.
- Cook the Cilantro-Lime Rice: Heat 1 teaspoon vegetable oil in a large saucepan over medium-high heat. Add diced onion and sauté until soft. Add jasmine rice and stir to coat with oil, toasting it gently for about 1 minute. Pour in chicken broth and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until liquid is mostly absorbed. Turn off heat and let rice sit, covered, for another 5 minutes. Stir in lime zest and juice, chopped cilantro, and season with salt and pepper to taste.
- Assemble Bowls: Serve cooked chicken over a bed of cilantro-lime rice, topped with the mashed black beans. Garnish with extra cilantro or lime wedges if desired for added freshness.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Use low sodium chicken broth to control the saltiness of the rice.
- Jasmine rice can be substituted with long grain white rice if preferred.
- Adjust seasoning to taste, especially salt and pepper, as canned black beans can vary in salt content.
- For a spicier kick, add diced jalapeños to the black beans while cooking.
- This recipe can be made gluten-free by confirming all spice blends are gluten-free.
