Description
Flavor-packed Cuban chicken and black bean rice bowls with citrus-marinated chicken, cilantro-lime rice, and seasoned black beans, topped with fresh mango salsa and fried plantains.
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 chicken broth
- Zest and juice of 2 limes
- 1/2 cup cilantro (chopped)
- Salt and pepper (to taste)
Instructions
- Marinate Chicken: Blend cumin, chili powder, oregano, salt, pepper, garlic, orange zest/juice, and lime zest/juice. Toss chicken with half the marinade and marinate at least 30 minutes.
- Cook Chicken: Heat oil in a skillet over medium-high heat. Cook chicken 10–12 minutes until browned. Add remaining marinade and simmer 5 minutes.
- Make Black Beans: Sauté onion in oil until soft. Add garlic and cook briefly. Stir in beans, cumin, paprika, salt, and pepper. Mash some beans and cook 5–10 minutes.
- Cook Rice: Sauté onion in oil, add rice and toast briefly. Add broth and bring to boil. Reduce heat, cover, and simmer 15 minutes. Rest 5 minutes, then mix in lime juice, zest, cilantro, salt, and pepper.
- Assemble: Divide rice into bowls, top with chicken and black beans. Add mango salsa and fried plantains if desired.
Notes
- Marinate chicken overnight for deeper flavor.
- Add avocado or sour cream for extra richness.
- Great for meal prep and reheats well.
- Use vegetable broth for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cuban