If you’ve been craving a vibrant, soul-satisfying meal that brings together bold flavors and comforting textures, look no further than this Cuban Chicken & Black Bean Rice Bowls Recipe. Every element sings with bright citrus notes, smoky spices, and hearty beans, crafting a delightful harmony that’s as wholesome as it is delicious. Whether you’re cooking for family or hosting friends, this recipe feels like a warm hug on a plate, packing a punch of tradition and fresh zest that makes every bite memorable.
Ingredients You’ll Need
This Cuban Chicken & Black Bean Rice Bowls Recipe relies on simple, easy-to-find ingredients, but each one plays a critical role in bringing the dish to life. From the earthy cumin to the fresh lime zest, these essentials create layers of flavor and texture that make your bowls truly unforgettable.
- Vegetable oil: Used for cooking the chicken, beans, and rice to perfect golden textures and lovely seared flavors.
- Chicken breasts: The protein star of the dish, diced for fast, even cooking and to soak up the marinade.
- Ground cumin: Gives a warm, smoky base that’s classic in Cuban cuisine.
- Chili powder: Adds a gentle kick and depth without overpowering the other flavors.
- Dried oregano: A fragrant herb that ties the marinade and beans together beautifully.
- Salt and pepper: Essential seasonings to enhance all components perfectly.
- Garlic cloves: Used both in the marinade and the beans for bold aromatic layers.
- Orange zest and juice: Provide brightness and a subtle sweetness to the chicken.
- Lime zest and juice: Bring a tart, fresh punch to the marinade and rice, balancing richness.
- Yellow onions: Add sweetness and texture throughout the rice and black bean components.
- Black beans: Protein-packed and hearty, they ground the dish and add a creamy contrast when partially mashed.
- Smoked paprika: Offers a delicious smokiness that elevates the beans.
- Jasmine rice: Light and fluffy, perfect as the base to soak up all those vibrant juices.
- Low sodium chicken broth: Cooks the rice with added flavor without making it salty.
- Cilantro: Finely chopped to stir into the rice, adding fresh herbal notes.
How to Make Cuban Chicken & Black Bean Rice Bowls Recipe
Step 1: Marinate the Chicken
Begin by blending together the ground cumin, chili powder, dried oregano, salt, pepper, garlic cloves, orange zest and juice, plus lime zest and juice until smooth. Pour half this vibrant marinade over your diced chicken breasts in a bowl or resealable bag, making sure each piece is beautifully coated. Let the chicken soak in these bright, zesty flavors for at least 30 minutes—overnight if you have time—which makes it tender and bursting with Cuban-inspired depth.
Step 2: Cook the Chicken
Heat 3 tablespoons of vegetable oil in a skillet over medium-high heat. Add the marinated chicken pieces and let them cook for 10 to 12 minutes, turning until all sides are golden brown and the chicken is cooked through. Pour in the remaining marinade and allow it to reduce slightly for around 5 minutes, intensifying the saucy coating that clings to the chicken.
Step 3: Prepare the Black Beans
In a cast iron or heavy skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the diced onion and sauté until translucent and soft, about 3 to 4 minutes. Toss in minced garlic, cooking for just 30 to 60 seconds until fragrant. Now stir in the drained black beans, ground cumin, smoked paprika, salt, and pepper. Let them mingle and warm together for 5 to 10 minutes. Halfway through, mash about half the beans directly in the skillet with a potato masher to create a creamy texture while keeping some chunks for delightful bite.
Step 4: Cilantro-Lime Jasmine Rice
Start by heating 1 teaspoon of vegetable oil in a large saucepan over medium-high heat. Sauté the diced onion until soft and slightly golden. Add jasmine rice and stir to coat the grains with oil, toasting it for about a minute for extra fragrance. Pour in chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid mostly absorbs. Turn off the heat and let the rice rest covered for another 5 minutes. Finally, fluff the rice and stir in lime zest, lime juice, chopped cilantro, and salt and pepper to taste. This fresh cilantro-lime finish beautifully complements the smoky chicken and beans.
How to Serve Cuban Chicken & Black Bean Rice Bowls Recipe
Garnishes
To elevate your bowls, think about adding a dollop of sour cream or some tangy Greek yogurt, a sprinkle of crumbled queso fresco or shredded cheddar, and a handful of chopped fresh cilantro. Thinly sliced green onions or pickled red onions also add surprising pops of color and sharpness that sharpen the dish’s bright personality.
Side Dishes
This meal is satisfying enough on its own, but if you want sides, consider a simple tossed green salad with a citrus vinaigrette or crispy fried plantains for that authentic Cuban touch. A bowl of fresh mango salsa or a light avocado salad adds a creamy, juicy contrast to the smoky elements in the bowls.
Creative Ways to Present
Serve your Cuban Chicken & Black Bean Rice Bowls Recipe in colorful ceramic bowls to complement the vibrant hues or in sturdy mason jars for on-the-go lunches. Layer the rice first, followed by black beans, and then the juicy chicken on top so guests can mix and match each delicious bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, beans, and rice separately in airtight containers in the refrigerator. This prevents the flavors from blending too much and keeps textures at their best. They will keep fresh for 3 to 4 days, perfect for easy weekday meals.
Freezing
If you want to freeze portions, place cooled chicken and bean mixture into freezer-safe containers or bags. Jasmine rice freezes well too when wrapped properly. These components can be stored in the freezer for up to 2 months without losing their taste and texture.
Reheating
Reheat the chicken and beans gently on the stovetop or in the microwave with a splash of water or broth to keep them moist. Warm the rice separately and fluff before serving, then assemble your bowl again to enjoy a meal that tastes almost as fresh as the first time.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor thanks to their higher fat content. Just adjust cooking time to ensure they are fully cooked through.
Is this recipe gluten-free?
Yes, this Cuban Chicken & Black Bean Rice Bowls Recipe is naturally gluten-free. Just double-check that your chicken broth doesn’t contain any gluten additives to be safe.
Can I make this recipe vegan?
To make a vegan version, swap the chicken with tofu or plant-based protein, and use vegetable broth instead of chicken broth. The spices and beans will keep it flavorful and satisfying.
How spicy is this recipe?
This dish has a gentle warmth from the chili powder, but it’s not overly spicy. You can easily adjust the heat by reducing chili powder or adding fresh jalapeños if you want more kick.
What’s the best way to reheat leftovers without drying out the chicken?
Reheat chicken slowly over low heat with a little bit of broth or water to retain moisture. Using a covered pan helps trap steam and keeps the chicken juicy and tender.
Final Thoughts
This Cuban Chicken & Black Bean Rice Bowls Recipe is truly a treasure to add to your cooking lineup. It’s a feast of vibrant flavors, wonderful textures, and heartwarming comfort that you and your loved ones will come back to time and again. Trust me, once you try this, it’s going to become one of your favorite go-to meals for busy nights or special occasions alike. So grab those ingredients and start cooking—your taste buds will thank you!
Print
Cuban Chicken & Black Bean Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
Description
This vibrant Cuban Chicken & Black Bean Rice Bowl combines tender, marinated chicken with flavorful black beans and fragrant cilantro-lime jasmine rice. Perfectly balanced with zesty citrus and warming spices, this dish offers a delicious taste of Cuban-inspired cuisine that is hearty and wholesome, ideal for a satisfying dinner.
Ingredients
Chicken Marinade and 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 Marinade: In a blender, combine the ground cumin, chili powder, dried oregano, salt, pepper, 4 garlic cloves, zest and juice of 1 orange, and zest and juice of 1 lime. Blend until smooth and finely chopped, creating a flavorful marinade.
- Marinate the Chicken: Place the diced chicken breasts in a bowl or Ziploc bag and pour half of the marinade over the chicken. Toss to coat evenly. Let the chicken sit for at least 30 minutes or refrigerate overnight to infuse the flavors.
- Cook the Chicken: Heat a large skillet over medium-high heat and add 3 tablespoons of vegetable oil. Once hot, add the marinated chicken and cook for 10-12 minutes, turning occasionally, until browned and cooked through. Pour in the remaining marinade and cook for another 5 minutes until the sauce reduces slightly.
- Prepare the Black Beans: Heat 2 teaspoons of vegetable oil in a large cast iron skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for 30-60 seconds until fragrant.
- Cook and Mash Beans: Add the drained black beans, ground cumin, smoked paprika, salt, and pepper to the skillet. Cook and stir for 5-10 minutes. Use a potato masher to mash about half of the beans in the pan, then mix thoroughly to combine creamy and whole beans. Adjust seasoning if needed.
- Make the Cilantro-Lime Rice: In a large saucepan, heat 1 teaspoon of vegetable oil over medium-high heat. Add the diced onion and sauté until soft. Stir in the jasmine rice to coat it with oil and toast for about 1 minute.
- Cook the Rice: Pour in the low sodium chicken broth and bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for approximately 15 minutes until most of the liquid is absorbed.
- Finish the Rice: Turn off the heat and let the rice sit covered for 5 minutes. Stir in the zest and juice of 2 limes and chopped cilantro. Season with salt and black pepper to taste.
- Assemble Bowls: Divide the cilantro-lime rice among four bowls, top with the black beans and cooked Cuban chicken. Serve warm and enjoy a delicious, balanced meal.
Notes
- Marinating the chicken overnight will deepen the flavor but 30 minutes is sufficient for a quicker option.
- Use fresh lime and orange for the best citrus flavor; bottled juices won’t yield the same brightness.
- The black beans can be slightly mashed or left whole for texture preference.
- Adjust seasoning, especially salt and pepper, at every stage to suit your taste.
- Jasmine rice can be substituted with basmati or long-grain rice if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
