Cuban Chicken Black Bean Rice Bowl: The Ultimate Recipe
Introduction to Cuban Chicken Black Bean Rice Bowl
This Cuban Chicken Black Bean Rice Bowl is a delightful dish that brings the vibrant flavors of Cuban cuisine right to your kitchen. It’s a wholesome meal that combines marinated chicken, hearty black beans, and zesty cilantro-lime rice. Perfect for family dinners or meal prep, this recipe is not only delicious but also easy to make!
A Personal Story Behind My Cuban Chicken Black Bean Rice Bowl Journey
Growing up, I spent countless summers in Florida, where Cuban cuisine was a staple. I remember my grandmother making black bean bowls for us, filled with flavors that danced on our taste buds. This recipe is a tribute to her cooking, a way to share the warmth and joy of those summer days with my family.
What Makes This Cuban Chicken Black Bean Rice Bowl Recipe Special?
This recipe stands out because it combines a variety of textures and flavors. The juicy marinated chicken, creamy black beans, and fluffy cilantro-lime rice create a perfect harmony in every bite. Plus, the addition of citrus zest and juice gives it a refreshing twist, making it a delicious and satisfying meal any day of the week.
The Full Cuban Chicken Black Bean Rice Bowl Recipe
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
- Prepare the Chicken: In a blender, combine the ground cumin, chili powder, dried oregano, salt, pepper, garlic, orange zest, lime zest, and juice. Blend until smooth. Marinate the diced chicken in half of this mixture for at least 30 minutes. This step infuses the chicken with incredible flavors.Tip: If time allows, marinate the chicken overnight for even better flavor!
- Cook the Chicken: Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the marinated chicken and cook for 10-12 minutes until browned and cooked through. Stir occasionally to ensure even cooking. In the last 5 minutes, add the remaining marinade to the pan to enhance the flavors.
- Prepare the Black Beans: In another skillet, heat the oil over medium-high heat. Add the diced onion and sauté until soft, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant. Next, add the drained black beans, ground cumin, smoked paprika, salt, and pepper. Mash half of the beans with a fork or a potato masher for a creamy texture. Stir and season to taste.
- Make the Cilantro-Lime Rice: In a saucepan, heat the vegetable oil over medium-high heat. Sauté the diced onion until soft. Add the Jasmine rice and toast for about a minute, stirring frequently. Pour in the low sodium chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, turn off the heat and let it sit for 5 minutes. Finally, stir in the lime zest, lime juice, chopped cilantro, and season with salt and pepper to taste.
- Serve: To assemble the bowls, divide the cilantro-lime rice among four bowls. Top each bowl with the cooked chicken and black beans. For added flavor, you can include mango salsa or fried plantains on the side.
Serving Suggestions and Variations for Cuban Chicken Black Bean Rice Bowl
This bowl is incredibly versatile! You can customize it with your favorite toppings such as avocado slices, a dollop of sour cream, or shredded cheese. For a vegetarian option, simply swap the chicken for tofu or add extra black beans. You can also serve it with a side of crispy tortilla chips for a delightful crunch.
Frequently Asked Questions About Cuban Chicken Black Bean Rice Bowl
Can I make this recipe ahead of time?
Yes, all components can be prepared in advance. Store them separately in airtight containers in the refrigerator. Just reheat before serving.
How do I store leftovers?
Place any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken broth, this recipe is naturally gluten-free.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Calories per Serving: 450
- Servings: 4
Cuban Chicken Black Bean Rice Bowl
Equipment
- Blender For blending marinade.
- Skillet For cooking chicken and beans.
- Saucepan For cooking rice.
Ingredients
Main Ingredients
- 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 cloves garlic
- 1 orange zest and juice
- 1 lime zest and juice
- 2 tsp vegetable oil
- 0.5 yellow onion diced
- 3 cloves garlic, minced
- 2 cans black beans, drained
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp vegetable oil
- 0.5 yellow onion diced
- 1.5 cups Jasmine rice
- 3 cups low sodium chicken broth
- 2 limes, zest and juice
- 0.5 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- In a blender, combine the ground cumin, chili powder, dried oregano, salt, pepper, garlic, orange zest, lime zest, and juice. Blend until smooth. Marinate the diced chicken in half of this mixture for at least 30 minutes.
- Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the marinated chicken and cook for 10-12 minutes until browned and cooked through. Stir occasionally to ensure even cooking. In the last 5 minutes, add the remaining marinade to the pan to enhance the flavors.
- In another skillet, heat the oil over medium-high heat. Add the diced onion and sauté until soft, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant. Next, add the drained black beans, ground cumin, smoked paprika, salt, and pepper. Mash half of the beans with a fork or a potato masher for a creamy texture. Stir and season to taste.
- In a saucepan, heat the vegetable oil over medium-high heat. Sauté the diced onion until soft. Add the Jasmine rice and toast for about a minute, stirring frequently. Pour in the low sodium chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, turn off the heat and let it sit for 5 minutes. Finally, stir in the lime zest, lime juice, chopped cilantro, and season with salt and pepper to taste.
- To assemble the bowls, divide the cilantro-lime rice among four bowls. Top each bowl with the cooked chicken and black beans. For added flavor, you can include mango salsa or fried plantains on the side.