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
Units
Scale
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
