Cuban Chicken Black Bean Rice Bowl
A vibrant and flavorful Cuban Chicken Black Bean Rice Bowl with zesty cilantro-lime rice.
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.
Notes
For a vegetarian option, substitute chicken with tofu or extra beans.