Description
A flavorful and vibrant Cuban Chicken & Black Bean Rice Bowls recipe featuring tender marinated chicken, smoky black beans, and zesty cilantro-lime jasmine rice. Perfect for a comforting weeknight dinner with a delicious blend of Latin-inspired spices and fresh citrus accents.
Ingredients
Scale
Chicken Marinade & Cooking
- 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
- Prepare the Chicken Marinade: Combine ground cumin, chili powder, dried oregano, salt, pepper, 4 garlic cloves, zest and juice of 1 orange and 1 lime in a blender. Blend until smooth to create the marinade.
- Marinate the Chicken: Pour half of the marinade over diced chicken breasts in a bowl or Ziploc bag. Toss to coat evenly and let it marinate for at least 30 minutes or overnight for deeper flavor.
- Cook the Chicken: Heat 3 Tbsp. vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 10-12 minutes until browned and cooked through. Pour in remaining marinade and cook for about 5 minutes until slightly reduced.
- Prepare the Black Beans: Heat 2 tsp. vegetable oil in a large cast iron skillet over medium-high heat. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30-60 seconds. Stir in black beans, ground cumin and smoked paprika. Cook for 5-10 minutes, then mash about half the beans with a potato masher and mix well. Season with salt and pepper as needed.
- Make Cilantro-Lime Rice: Heat 1 tsp. vegetable oil in a large saucepan over medium-high heat. Sauté diced onion until soft. Add jasmine rice and stir to coat with oil; toast for about 1 minute. Add chicken broth and bring to a boil over high heat. Reduce to a simmer, cover with lid, and cook for 15 minutes until liquid is mostly absorbed.
- Finish the Rice: Turn off heat and let rice sit covered for 5 more minutes. Stir in lime zest, lime juice, chopped cilantro, and season with salt and black pepper to taste.
- Assemble Bowls: Serve cooked chicken over a bed of cilantro-lime jasmine rice alongside the seasoned black beans for a balanced and delicious Cuban-inspired meal.
Notes
- Marinating chicken overnight intensifies the flavor.
- You can substitute jasmine rice with basmati or long-grain white rice if preferred.
- Adjust spices according to your heat preference, adding more chili powder or smoked paprika for a smoky, spicy kick.
- Black beans can be mashed more or less based on your texture preference.
- Use fresh citrus for best flavor results in marinade and rice.
