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
Scale
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.
