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.
