Cuban Chicken & Black Bean Rice Bowls



Cuban Chicken & Black Bean Rice Bowls , .


Cilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that's not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.


Cilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that's not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.

Total Time: 60 Minutes, Servings: 12 Servings

Ingredients :
    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 :
    Chicken
  • To a blender, combine the ingredients for the chicken marinade. Add the cumin, chili powder, dried oregano, salt and pepper, 4 cloves garlic, zest and juice of 1 orange, and the zest and juice of 1 lime to the blender. Blend together until everything is finely chopped and smooth.
  • Add the chicken to a bowl or a Ziploc bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for at least 30 minutes, or overnight in the marinade.
  • Heat a large skillet with vegetable oil over medium-high heat. Once the pan is hot add the chicken and cook, 10-12 minutes or until browned all over and cooked throughout. Add the remaining marinade to the skillet and cook until it has reduced slightly, about 5 minutes.
  • Black Beans
  • Heat the vegetable oil in a large cast iron skillet over medium high heat. Add the onions and saute for 3-4 minutes, until soft and translucent. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about half of the beans in the pan, then mix it all together. Season with salt and pepper if necessary.
  • Cilantro Lime Rice
  • Heat the oil in a large saucepan over medium-high heat. Add the onion and saute until soft. Add the rice and stir to coat with the oil allowing to toast for about a minute. Add the chicken broth and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid onthe pan. Cook for about 15 minutes, until most of the liquid has absorbed.
  • Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes. Add the lime, cilantro and season with salt and pepper, to taste.
  • To serve, divide the cilantro lime rice among bowls. Top with chicken and black beans. Add mango salsa and fried plantains if desired!



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Cilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that's not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.

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