Get ready to fall in love with these Cuban Chicken & Black Bean Rice Bowls! This vibrant, flavor-packed dish brings together juicy marinated chicken, zesty cilantro-lime rice, and hearty black beans—all crowned with your favorite garnishes. Whether you’re looking for a weeknight dinner that wows or a make-ahead lunch, this bowl ticks all the boxes for comfort, fun, and downright deliciousness.
Why You’ll Love This Recipe
- Bursting with Fresh Citrus & Spice: Every bite features a lively blend of orange, lime, cumin, and fresh cilantro—the flavors simply pop!
- One Bowl, Tons of Texture: Creamy black beans, fluffy rice, and tender chicken make every forkful interesting and satisfying.
- Meal Prep Magic: Cuban Chicken & Black Bean Rice Bowls keep beautifully, which means tomorrow’s lunch will be just as delicious as tonight’s dinner.
- Totally Customizable: Add avocado, salsa, or plantains—everyone can build their perfect bowl their way.
Ingredients You’ll Need
Don’t let the list intimidate you—every ingredient for these Cuban Chicken & Black Bean Rice Bowls has its own role, building up flavor and color layer by layer. Using vibrant citrus, savory beans, fluffy rice, and warm spices, you get a bowl that’s absolutely crave-worthy, from the first forkful to the last. Here’s what you’ll need and why you’ll love each part.
- Chicken breasts: Lean, meaty, and a perfect canvas for soaking up that citrus marinade.
- Vegetable oil: Keeps everything moist while cooking, and gives the chicken a golden sear.
- Ground cumin, chili powder, dried oregano: This trio creates that signature Cuban warmth and depth.
- Salt and black pepper: Essential for balancing and enhancing all the bold flavors.
- Fresh garlic: Four cloves go into the chicken for real punch—no holding back.
- Orange and lime (zest & juice): Adds brightness and tang that’s the soul of Cuban marinades.
- Yellow onion: Divided for both beans and rice, layering natural sweetness and texture.
- Black beans (canned): Quick, hearty, and perfect for mashing slightly to thicken the base.
- Smoked paprika: Just a touch gives the beans deep, sultry smokiness.
- Jasmine rice: Fluffy, aromatic, and the ideal bed for all those bold toppings.
- Low sodium chicken broth: Delivers gentle savoriness while helping cook the rice just right.
- Cilantro: Chopped and swirled through the rice for herby lift. Even cilantro skeptics, give it a try!
Variations
One of the best things about these Cuban Chicken & Black Bean Rice Bowls is how easily you can make them your own. Don’t be afraid to swap in your favorites or adjust for special diets—there’s plenty of room to get creative and keep everyone happy at the table.
- Swap the Protein: Try boneless thighs for juicier chicken, or substitute seared tofu or jackfruit for a vegetarian twist.
- Go Grain-Free: Replace rice with cauliflower rice to keep things lighter and lower in carbs, without losing out on those zesty flavors.
- Add Sweetness: Toss diced mango or pineapple on top for a burst of juicy Cuban-inspired sweetness.
- Spice It Up: Add jalapeños or hot sauce to the marinade or beans for those who crave a little extra heat!
How to Make Cuban Chicken & Black Bean Rice Bowls
Step 1: Blend the Citrus Marinade
In your blender, combine cumin, chili powder, dried oregano, salt, pepper, garlic, orange zest and juice, and lime zest and juice. Blend until smooth and adorably fragrant—this is the spark that makes the chicken irresistible!
Step 2: Marinate the Chicken
Add your diced chicken breasts to a big bowl or even a resealable bag. Pour half the marinade on top and toss to coat every piece evenly. Let it chill for at least 30 minutes (overnight is even better if you plan ahead) so those flavors really work their magic.
Step 3: Cook the Chicken
Heat a large skillet with vegetable oil over medium-high. Add the marinated chicken and let it sizzle for 10–12 minutes, stirring now and then until all sides are golden and cooked through. Pour in the rest of the marinade and let it reduce for about 5 more minutes to form a glossy, citrusy coating.
Step 4: Prepare the Black Beans
While your chicken smells amazing, heat oil in a cast iron skillet, then add diced onion. Sauté until translucent, toss in the garlic, and let it get aromatic. Stir in black beans, cumin, smoked paprika, salt and pepper, and cook for 5–10 minutes. Lightly mash half the beans—this gives the filling that dreamy creamy-meets-chunky texture.
Step 5: Make the Cilantro-Lime Rice
In a saucepan, heat oil and soften the onion. Stir in the rice and toast briefly—your kitchen will smell toasty and nutty. Pour in the chicken broth, bring to a boil, then cover and cook on low for 15 minutes. Let the rice rest, then fluff it up with lime zest, juice, fresh cilantro, and seasoning. Each grain will glisten with citrus and herbs!
Step 6: Build Your Bowls
Spoon zesty cilantro-lime rice into each bowl, then top with juicy chicken and warm black beans. Finish with any extras you like—think mango salsa, fried plantains, avocado, or a shower of more fresh cilantro. Dig in and enjoy your Cuban Chicken & Black Bean Rice Bowls!
Pro Tips for Making Cuban Chicken & Black Bean Rice Bowls
- Citrus Zest Power-Up: Always zest your orange and lime before juicing—they’ll yield so much more flavor, and it’s way easier!
- Marinade Time Matters: If you can, marinate the chicken overnight—those extra hours make the spices and citrus absolutely irresistible.
- Creamy Bean Shortcut: Mashing half the beans thickens them up beautifully, marrying all the spices and aromatics together for the ultimate bowl base.
- Rice Fluffing Hack: Letting the cooked rice rest before adding lime and cilantro keeps your grains fluffy and prevents clumping—extra fresh every time.
How to Serve Cuban Chicken & Black Bean Rice Bowls
Garnishes
Give your Cuban Chicken & Black Bean Rice Bowls that restaurant-style finish with bright garnishes like fresh cilantro, sweet diced mango, ripe avocado slices, or a squeeze of extra lime. A dollop of sour cream or some crispy fried plantains will make everything extra special, and a little hot sauce never hurts!
Side Dishes
If you’re serving these bowls for a hungry crowd, pair them with light, cooling sides—like a tropical fruit salad, charred corn with lime, or even a simple green salad with a citrus vinaigrette. For extra Cuban flair, fried plantains or tostones make a perfect treat alongside.
Creative Ways to Present
Make it a party by laying out the chicken, beans, rice, and toppings family-style—everyone can build their own signature bowl! Or serve the rice bowls in wide mugs or colorful serving bowls for a fun twist at your next casual dinner. Tiny mason jars make adorable individual portions for picnics, too.
Make Ahead and Storage
Storing Leftovers
Leftover Cuban Chicken & Black Bean Rice Bowls are a dream—store the components separately in airtight containers in the fridge for up to 4 days. That way, your rice stays fluffy, your chicken stays juicy, and you can build a fresh bowl in seconds whenever hunger strikes.
Freezing
Both the chicken and black beans freeze perfectly! Portion them into freezer-safe containers for speedy, portioned lunches later on. Rice can be frozen as well—let it cool completely, then freeze in a zip-top bag. Defrost in the fridge overnight for the best texture.
Reheating
To reheat, sprinkle a little water over the rice and cover it; microwave in short bursts until steamy and fluffy. Chicken and beans reheat wonderfully in a skillet over low heat, or in the microwave with a loose cover—just until hot, so they don’t dry out. Add your garnishes fresh for the brightest flavor!
FAQs
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Can I make Cuban Chicken & Black Bean Rice Bowls dairy-free or gluten-free?
Absolutely! The recipe is naturally gluten-free. For dairy-free, just skip any extra toppings like sour cream or cheese, and be sure your chicken broth is free from additives like whey—otherwise, everything else is naturally dairy-free.
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Can I prep the components in advance for quick assembly?
Yes! The chicken can be marinated a day ahead (or longer for the best flavor), and both the rice and beans can be cooked and stored in separate containers. Just reheat and assemble the bowls when you’re ready to eat.
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Do I have to use Jasmine rice, or can I substitute another grain?
Jasmine rice brings a lovely aroma, but you can substitute basmati, white long-grain, or even brown rice. For a wholesome twist, try quinoa or cauliflower rice—just adjust cooking times as needed for your grain of choice.
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What can I use instead of chicken in these bowls?
Swap in tofu, tempeh, or even sautéed mushrooms for a delicious veggie-forward bowl, or try shrimp for a lighter, seafood variation—the Cuban marinade shines on all of them!
Final Thoughts
If you’re looking for a fun, flavor-packed meal that feels fresh and comforting all at once, these Cuban Chicken & Black Bean Rice Bowls are just the ticket. Gather your favorite people, lay out the toppings, and dig in—you might just find yourself making this recipe on repeat!
Print
Cuban Chicken & Black Bean Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
- Diet: Gluten Free
Description
These Cuban Chicken & Black Bean Rice Bowls are a flavorful and satisfying meal option. Tender chicken marinated in citrus and spices, paired with savory black beans and fragrant cilantro-lime rice, create a delicious bowl bursting with Caribbean-inspired flavors.
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
- 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 low sodium chicken broth
- Zest and juice of 2 limes
- 1/2 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 on the 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.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg
