If you’re craving something vibrant and packed with flavor that’s still easy to whip up, you’re going to love this Cuban Chicken & Black Bean Rice Bowls Recipe. It brings together juicy, citrus-marinated chicken, tender black beans with smoky spices, and fluffy lime and cilantro-infused jasmine rice—all in one bowl that bursts with color and bold Caribbean flair. This dish is perfect for busy weeknights or relaxed weekend dinners where you want to impress without the fuss. You’ll appreciate how every bite delivers a harmonious balance of zesty, savory, and smoky notes, making it a new favorite for your recipe collection.
Ingredients You’ll Need
These simple, yet essential ingredients come together beautifully in this Cuban Chicken & Black Bean Rice Bowls Recipe. Each one plays a key role—from adding vibrant citrus brightness to that soulful blend of spices and the creamy texture of the black beans, creating an irresistible medley of flavors and textures.
- Vegetable oil: Used throughout the recipe to sauté ingredients and ensure a lovely golden sear on the chicken.
- Chicken breasts: The star protein, diced for quick cooking and perfect tender bites.
- Ground cumin: Adds warmth and a subtle earthiness to both the chicken and beans.
- Chili powder: Brings just the right hint of smoky heat.
- Dried oregano: Offers herbal depth to the marinade’s flavor profile.
- Garlic cloves: Provides aromatic pungency and richness across the chicken and beans.
- Orange and lime zest and juice: These brighten the dish with citrus zing and help tenderize the chicken.
- Yellow onion: Adds sweetness and a gentle bite when sautéed into rice and beans.
- Black beans (canned): Heartier when partially mashed, creating a creamy yet chunky texture.
- Smoked paprika: Lends a smoky undertone that complements the cumin and chili powder.
- Jasmine rice: Fluffy and fragrant, soaking up the lime and cilantro flavors beautifully.
- Low sodium chicken broth: Used for cooking the rice, imparting savory depth without overpowering.
- Cilantro: Fresh and herbaceous, it’s a must for that bright, authentic Cuban touch.
- Salt and black pepper: Essential for balancing and enhancing all the flavors.
How to Make Cuban Chicken & Black Bean Rice Bowls Recipe
Step 1: Marinate and Cook the Chicken
Start by creating a luscious, citrus-spiced marinade that will infuse the chicken with exciting Caribbean flavors. Blend cumin, chili powder, oregano, garlic, orange and lime zest and juice together until smooth. Half of this marinade goes straight over the diced chicken, letting it soak in that bright tang for at least 30 minutes or longer if you have time. Searing the marinated chicken in a hot skillet locks in the juices, while finishing it with the reserved marinade adds an extra layer of rich, reduced flavor that’s utterly addictive.
Step 2: Simmer the Black Beans with Spices
While the chicken cooks, turn your attention to the black beans. Sauté onions and garlic in vegetable oil until translucent and fragrant, building a savory base. Then add the beans with cumin, smoked paprika, salt, and pepper. As they simmer, use a potato masher to partially mash the beans, giving a lovely mix of creaminess and texture that will beautifully complement the tender chicken. This step fills the kitchen with cozy aromas and sets the stage for an irresistibly hearty component of your bowl.
Step 3: Prepare the Lime Cilantro Jasmine Rice
The rice in this Cuban Chicken & Black Bean Rice Bowls Recipe is far from ordinary. Sautéing the onion and rice briefly in oil to toast brings out a subtle nuttiness, then the chicken broth is added for cooking to infuse savory flavor. Once fluffy and cooked through, tossing in fresh lime juice, zest, and chopped cilantro elevates the rice with a zesty, herbaceous brightness that cuts through the richness of the meat and beans. It creates a perfectly balanced base that will have you reaching for second helpings.
How to Serve Cuban Chicken & Black Bean Rice Bowls Recipe
Garnishes
To truly elevate your bowls, think beyond the basics and add garnishes that contrast beautifully with the seasoned chicken and beans. Fresh slices of avocado give a creamy coolness, a sprinkle of crumbled queso fresco or feta adds a salty tang, and thinly sliced radishes provide a crisp, peppery pop. Don’t forget a drizzle of tangy sour cream or a couple dashes of hot sauce for those who love a spicy kick. These simple touches turn a great meal into an unforgettable experience.
Side Dishes
If you want to create a well-rounded Cuban-inspired feast, pairing these bowls with traditional sides is a great idea. Try serving with a simple side salad of fresh tomatoes, cucumbers, and red onions tossed in a light vinaigrette, or some fried plantains for a sweet, caramelized counterpoint. A basket of warm corn tortillas can also be perfect for scooping up any extra beans or rice. These options add variety and keep your meal vibrant and satisfying.
Creative Ways to Present
This Cuban Chicken & Black Bean Rice Bowls Recipe looks stunning in layered mason jars for meal prep or potluck presentation—just stack the rice, beans, chicken, and garnishes to create a colorful, eye-catching mosaic. Alternatively, serve as a shareable family-style platter with each component in its own bowl, inviting everyone to customize their plates. Either way, presentation is all about making this vibrant dish feel like a special occasion anytime you serve it.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cuban Chicken & Black Bean Rice Bowls Recipe fresh by storing the components in airtight containers in the fridge. For best results, keep the chicken, beans, and rice separate so textures and flavors stay their best. They’ll be good for up to 3 days and are perfect for quick lunches or easy dinners.
Freezing
You can freeze the chicken and beans separately in freezer-safe containers for up to 3 months. The rice freezes well too, but make sure it’s fully cooled and portioned to avoid clumping when reheated. For best texture, thaw components overnight in the fridge before reheating.
Reheating
Reheat your leftovers gently on the stovetop or in the microwave, adding a splash of water or broth to keep the rice moist. Stir occasionally to warm evenly, and finish with a squeeze of fresh lime juice or a sprinkle of cilantro to brighten flavors as if freshly made.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are actually a great option because they stay juicy and flavorful, especially when marinated and cooked as in this recipe. Just adjust the cooking time slightly to ensure they’re cooked through.
Is this recipe gluten-free?
Absolutely. All the ingredients in the Cuban Chicken & Black Bean Rice Bowls Recipe are naturally gluten-free, making it a safe and tasty choice for anyone avoiding gluten.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for sautéed or grilled vegetables like bell peppers, zucchini, or mushrooms, and you’ll still enjoy the rich spices and textures that make this recipe so satisfying.
What kind of rice works best?
Jasmine rice is preferred for its floral aroma and fluffy texture that soaks up the lime and cilantro beautifully. However, you can substitute with basmati or long grain white rice if needed.
How long can the chicken marinate?
Marinating from 30 minutes up to overnight is ideal. The longer it marinates, the deeper the flavors penetrate, making the chicken even more tender and tasty.
Final Thoughts
Once you try this Cuban Chicken & Black Bean Rice Bowls Recipe, it’s bound to become a staple in your meal rotation. The blend of bold spices, fresh citrus, and hearty beans wrapped around fluffy rice creates a bowl of pure comfort and excitement all at once. It’s easy enough for a weekday, yet special enough to share with friends and family. So grab your ingredients, get cooking, and enjoy a delicious taste of Cuba right in your own kitchen!
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 Dish
- Method: Stovetop
- Cuisine: Cuban
Description
This Cuban Chicken & Black Bean Rice Bowls recipe combines tender, marinated chicken with flavorful black beans and fragrant jasmine rice, enhanced by fresh citrus zest and juice. It’s a vibrant, wholesome dish that brings the authentic taste of Cuban cuisine to your table, perfect for a satisfying weeknight dinner or meal prep.
Ingredients
Chicken Marinade
- 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
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 Chicken Marinade and Cook Chicken: To a blender, combine cumin, chili powder, dried oregano, salt, pepper, 4 garlic cloves, zest and juice of 1 orange, and zest and juice of 1 lime. Blend until smooth. In a bowl or Ziploc bag, place the diced chicken and pour half of the marinade over it. Toss to coat and let marinate for at least 30 minutes, or overnight. Heat a large skillet over medium-high heat with vegetable oil. Once hot, add the chicken and cook for 10-12 minutes until browned and cooked through. Add the remaining marinade to the skillet and cook for about 5 minutes until slightly reduced.
- Prepare Black Beans: Heat 2 teaspoons of vegetable oil in a large cast iron skillet over medium-high heat. Add diced onion and sauté for 3-4 minutes until soft and translucent. Add minced garlic and sauté for 30-60 seconds. Add drained black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for 5-10 minutes, mashing about half the beans with a potato masher to create a creamy texture. Mix well and adjust seasoning as needed.
- Cook Jasmine 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 for about one minute. Pour in low sodium chicken broth and bring to a boil over high heat. Reduce heat to a simmer, cover, and cook for 15 minutes until most liquid is absorbed. Turn off heat and let rice sit covered for 5 minutes. Stir in lime zest and juice, chopped cilantro, and season with salt and black pepper to taste.
Notes
- Marinating the chicken overnight will intensify the flavors.
- Use low sodium chicken broth to control salt levels.
- For a vegetarian version, substitute chicken with firm tofu or extra beans.
- Leftovers keep well refrigerated for up to 3 days.
- Adjust spices to your preference for heat and flavor.
