Introduction
Hey there, friend! Are you ready to bring a little sunshine and vibrant flavor into your kitchen tonight? There’s just something about Cuban food – the bright citrus, the warm spices, the comfort of rice and beans – that instantly transports you. But guess what? You don’t need a plane ticket to enjoy it! I’m so excited to share this recipe for Cuban Chicken and Black Bean Rice Bowls with you. It’s become a total weeknight savior around here.
It feels fancy, tastes incredible, but is honestly so straightforward to make. It’s the kind of meal that warms you up, fills you up, and leaves you feeling happy and satisfied. Plus, cleanup is pretty minimal, which is always a win in my book! Ready to dive in?
Why You’ll Love This Recipe
- Fast: Perfect for busy weeknights when you need dinner on the table in a flash.
- Easy: No complicated techniques here – just simple cooking steps anyone can follow.
- Giftable: While maybe not gifting a whole bowl, the components (like the spiced beans or chicken) could be part of a meal train or shared dish.
- Crowd-pleasing: The combination of juicy chicken, fluffy rice, and seasoned beans is a hit with almost everyone!
Ingredients
Gather ’round, let’s get our ingredients ready! You’ll need:
- 2 large Chicken breasts: These are our protein star. You could also use boneless, skinless thighs if you prefer!
- 2 cans Black beans: Drain and rinse these well. They’re the hearty backbone of our bowls.
- 1/2 cup fresh Cilantro: For a pop of freshness and color. Don’t skip this part!
- About 7 cloves Garlic: Yes, seven! We love garlic here. Get ready to mince or grate it for maximum flavor impact.
- Zest and juice of 3 Limes: That bright, zesty punch is crucial for the Cuban vibe.
- Zest and juice of 1 Orange: Adds a touch of sweetness and balances the tartness of the lime.
- 1 tbsp dried Oregano: A classic herb for our spice blend.
- 1 Yellow onion: Sliced or diced, depending on how you like it in your bowls. It adds sweetness and depth.
- 3 cups low sodium Chicken broth: Our cooking liquid for the rice, infusing it with flavor.
- 1 1/2 cups Jasmine rice: This fragrant rice is perfect here, but you could use other long-grain white rice too.
- 1 tbsp Chili powder: Adds warmth without too much heat.
- 1 tsp smoked Paprika: Gives a lovely smoky depth.
- Salt and black pepper: The essential seasonings to make everything sing.
- 4 tbsp Vegetable oil: For cooking our chicken and sautéing our aromatics.
- 2 2/3 tbsp ground Cumin: The star spice! It brings that unmistakable warm, earthy flavor.
How to Make It
Okay, let’s get cooking! It’s simpler than you think. We’ll tackle this in a few easy steps:
Prep Your Ingredients
First things first, let’s get organized. Pat those chicken breasts dry and cut them into bite-sized pieces or thinner cutlets, whatever you prefer for bowls. Mince your garlic cloves (all 7 of them!). Zest and juice your limes and orange. Chop your onion. Rinse your black beans. Measure out your spices.
Marinate & Cook the Chicken
In a bowl, toss the chicken pieces with some of the minced garlic (say, about 3 cloves), the zest and juice of one lime, about 1 tbsp of the cumin, the oregano, smoked paprika, chili powder, a pinch of salt, and pepper. Let it sit for at least 10-15 minutes while you start on the rice. You could even do this part ahead of time! Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (you might need to do this in batches so you don’t overcrowd the pan) and cook until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
Cook the Flavorful Rice
In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add half of the chopped onion and cook until softened, about 3-4 minutes. Add about 2 more minced garlic cloves and cook for another minute until fragrant. Add the jasmine rice and stir for about a minute to toast it slightly. Pour in the chicken broth, add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer according to package directions (usually about 15-18 minutes), until the liquid is absorbed and the rice is tender. Keep it covered off the heat for 5 minutes before fluffing with a fork.
Season the Black Beans
While the rice is simmering, let’s make those beans sing! In the same skillet you cooked the chicken (or a separate small pot), add the remaining 1 tablespoon of vegetable oil over medium heat. Add the rest of the chopped onion and cook until softened, about 3-4 minutes. Add the remaining minced garlic (about 2 cloves) and the rest of the ground cumin (about 1 2/3 tbsp). Cook for about 30 seconds until fragrant, stirring constantly. Add the drained and rinsed black beans, the juice of the remaining 2 limes, the orange juice, and a splash of the orange zest. Stir well to combine. Let the beans simmer gently for about 5-10 minutes, allowing the flavors to meld. Taste and add salt and pepper as needed. You can add a tiny splash of broth or water if they seem dry.
Assemble Your Bowls
Now for the best part – building your delicious bowls! Divide the fluffy rice among your bowls. Top with the seasoned black beans and the cooked Cuban chicken. Sprinkle generously with fresh chopped cilantro and the remaining lime and orange zest. Add a little extra lime juice if you like a brighter flavor. Boom! Dinner is served!
Substitutions & Additions
Feel free to make this recipe your own! Here are a few ideas:
- Protein swap: Not feeling chicken? Try pork tenderloin, shrimp, or even firm tofu or tempeh for a vegetarian twist.
- Bean swap: Pinto beans or kidney beans would also work in place of black beans.
- Rice swap: Brown rice works great, just adjust cooking time and liquid according to package directions. Quinoa is another healthy option.
- Add veggies: Sauté some bell peppers (red or yellow would be lovely) with the onions and garlic, or add some corn to the beans.
- Make it spicier: Add a pinch of cayenne pepper or red pepper flakes to the chicken marinade or beans. Top with your favorite hot sauce!
- Toppings galore: Amp up the toppings with sliced avocado or guacamole, a dollop of sour cream or Greek yogurt, pickled red onions, or fried plantains.
Tips for Success
- Don’t overcrowd the pan: When cooking the chicken, cook in batches if necessary to ensure it browns nicely rather than steaming. This gives you that great flavor.
- Rest the rice: Let the rice sit covered off the heat for 5 minutes after cooking. This helps it steam perfectly and prevents it from being gummy.
- Taste and adjust: Don’t be afraid to taste the beans and chicken as they cook and adjust the salt, pepper, or citrus to your liking. Flavor is key!
- Prep ahead: You can chop the onion and mince the garlic ahead of time. You can also marinate the chicken in the morning or the night before for even deeper flavor.
How to Store It
These bowls make fantastic leftovers! Once cooled completely, store the chicken, beans, and rice in separate airtight containers in the refrigerator for up to 3-4 days. This also makes it easy to reheat just what you need or mix and match components for lunches.
To reheat, gently warm the rice and beans in separate pots on the stove over medium heat, adding a splash of water or broth if needed. Reheat the chicken in a skillet or in the microwave. Assemble your fresh bowl and add fresh cilantro and lime before serving.
FAQs
Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken is a great shortcut. Just shred or dice it and toss it with the marinade spices and a little oil in a skillet to warm it through and absorb some flavor before adding it to the bowls.
Is this recipe spicy?
It’s not overly spicy as written. The chili powder and smoked paprika add warmth and depth, but not significant heat. You can easily add more chili powder or a pinch of cayenne if you prefer it hotter.
Can I make this vegetarian or vegan?
Yes! Omit the chicken and use extra black beans, pinto beans, or chickpeas. You could also add pan-fried tofu or plantains. Use vegetable broth instead of chicken broth for the rice. Ensure your oil is vegetable-based. All other ingredients are naturally plant-based!
What kind of rice is best?
Jasmine rice is wonderful here for its fragrance and texture. Basmati or other long-grain white rice varieties will also work well. Brown rice is a healthy alternative but will need more liquid and a longer cooking time.
Easy and Flavorful Cuban Chicken and Black Bean Rice Bowls
Equipment
- Large skillet Or a separate small pot
- Medium saucepan
- Airtight containers For storage
Ingredients
Hauptzutaten
- 2 large Chicken breasts boneless, skinless, cut into bite-sized pieces or thinner cutlets
- 2 cans Black beans drained and rinsed well
- 0.5 cup Fresh Cilantro chopped, for garnish
- 7 cloves Garlic minced or grated
- 3 Limes zest and juice
- 1 Orange zest and juice
- 1 tbsp Dried oregano
- 1 Yellow onion sliced or diced
- 3 cups Low sodium chicken broth
- 1.5 cups Jasmine rice
- 1 tbsp Chili powder
- 1 tsp Smoked paprika
- Salt to taste
- Black pepper to taste
- 4 tbsp Vegetable oil
- 2.67 tbsp Ground cumin 2 2/3 tbsp
Instructions
- Prep Your Ingredients: Pat chicken breasts dry and cut into bite-sized pieces or thinner cutlets. Mince garlic cloves. Zest and juice limes and orange. Chop onion. Rinse black beans. Measure out spices.2 large Chicken breasts
- Marinate & Cook the Chicken: In a bowl, toss the chicken pieces with some of the minced garlic (about 3 cloves), the zest and juice of one lime, about 1 tbsp of the cumin, the oregano, smoked paprika, chili powder, a pinch of salt, and pepper. Let it sit for at least 10-15 minutes. Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and cook until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.2 large Chicken breasts
- Cook the Flavorful Rice: In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add half of the chopped onion and cook until softened, about 3-4 minutes. Add about 2 more minced garlic cloves and cook for another minute until fragrant. Add the jasmine rice and stir for about a minute to toast it slightly. Pour in the chicken broth, add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer according to package directions (usually about 15-18 minutes), until the liquid is absorbed and the rice is tender. Keep it covered off the heat for 5 minutes before fluffing with a fork.2 large Chicken breasts
- Season the Black Beans: While the rice is simmering, let's make those beans sing! In the same skillet you cooked the chicken (or a separate small pot), add the remaining 1 tablespoon of vegetable oil over medium heat. Add the rest of the chopped onion and cook until softened, about 3-4 minutes. Add the remaining minced garlic (about 2 cloves) and the rest of the ground cumin (about 1 2/3 tbsp). Cook for about 30 seconds until fragrant, stirring constantly. Add the drained and rinsed black beans, the juice of the remaining 2 limes, the orange juice, and a splash of the orange zest. Stir well to combine. Let the beans simmer gently for about 5-10 minutes, allowing the flavors to meld. Taste and add salt and pepper as needed. You can add a tiny splash of broth or water if they seem dry.2 large Chicken breasts
- Assemble Your Bowls: Divide the fluffy rice among your bowls. Top with the seasoned black beans and the cooked Cuban chicken. Sprinkle generously with fresh chopped cilantro and the remaining lime and orange zest. Add a little extra lime juice if you like a brighter flavor.2 large Chicken breasts
Notes
Substitutions & Additions: Protein swap: Try pork tenderloin, shrimp, or tofu/tempeh. Bean swap: Pinto or kidney beans work. Rice swap: Brown rice or quinoa. Add veggies: Sauté bell peppers or add corn. Make it spicier: Add cayenne or red pepper flakes. Toppings: Add avocado/guacamole, sour cream/Greek yogurt, pickled red onions, or fried plantains.
Tips for Success: Don't overcrowd the pan for chicken. Rest the rice covered off heat for 5 minutes. Taste and adjust seasonings. Prep onion/garlic ahead or marinate chicken overnight.
How to Store It: Store cooled chicken, beans, and rice separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave. Assemble fresh bowl with cilantro and lime before serving.
FAQs: Can use pre-cooked rotisserie chicken. Not overly spicy as written, adjust heat with cayenne/hot sauce. Can be made vegetarian/vegan using beans/tofu/plantains and vegetable broth. Jasmine rice is best, but basmati or other long-grain white rice works. Brown rice needs more liquid/time.