Name: Cuban Chicken & Black Bean Rice Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cuban
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 garlic cloves; Zest and juice of 1 orange; Zest and juice of 1 lime; ½ yellow onion, diced (for beans); 2 cans black beans, drained; 2 tsp smoked paprika; 1 ½ cups Jasmine rice; 3 cups low sodium chicken broth; Zest and juice of 2 limes (for rice); ½ cup cilantro, chopped

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Cuban Chicken & Black Bean Rice Bowls: A Fiesta in a Bowl 🌴

Okay, so have you ever just needed a dinner that feels like a mini vacation? Like, you’re super tired from the day and all you want is to be transported somewhere sunny? This recipe totally does that for me. Seriously, it’s like a little taste of Cuba—minus the passport!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients
So, you’re gonna need some chicken (duh), and we’re talking about those big, juicy breasts—2 of ‘em, diced up. Then grab some spices—cumin, chili powder, oregano, salt, and pepper. Oh, and don’t forget the garlic—4 cloves! You’ll also want an orange and a lime (or two, actually), and yeah, some black beans. You can’t have a Cuban bowl without them! Jasmine rice is the star of the show here, plus a bit of cilantro because it just makes everything pop, you know?

So Here’s Why I Make This Constantly
Alright, here comes the chaos! So, one time, I was having a dinner party (like, just me and my dog, but whatever) and I decided to whip this up. The whole process was a bit of a wild ride—my blender almost exploded because I didn’t put the lid on right (oops), but then I got this amazing marinade that smelled so good I could’ve drank it. I marinated the chicken overnight, and when I finally cooked it, the whole house smelled like a Cuban kitchen—my dog was literally drooling! And when I served it? I felt like a culinary genius. My dog? He just wanted the plantains—classic.

The One Trick That Changes Everything
Okay, listen up! The real game-changer here is letting that chicken marinate. Like, don’t skip this part! I usually toss it in the fridge overnight because it gets SO much flavor this way. Plus, while it’s marinating, you can binge-watch your favorite show (or rewatch that cooking competition, no judgment here!).

Don’t Mess This Up (My Top Tips)
1. Watch the Chicken: Don’t overcook it! No one wants dry chicken. Seriously, start checking at 10 minutes—if it’s browned and cooked through, get it off the heat!

2. Watch the Rice: Just let it sit! Don’t lift the lid right away or you’ll let all that steam escape and then you’ll end up with crunchy rice and nobody wants that.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

3. Season, season, season: Taste those black beans—add salt and pepper if it feels bland. Spice it up, baby!

How to Keep Them From Disappearing (Or, How to Store Them)
So, if you’re somehow not devouring these bowls in one sitting (which you totally should), just store the chicken and beans in a container and the rice in another. They’ll keep in the fridge for about 3-4 days—just reheat, and you’re golden! But let’s be real, they probably won’t last that long! 😂

If You Liked This, You’ll Probably Like These Too
You know, if you’re on a roll here, you might wanna check out my taco night special or my spicy shrimp stir-fry. Both are super easy and totally delish!

So, what do you think? Are you ready to throw a little Cuban flair into your kitchen? What’s your go-to dinner when you’re feeling like you need a break? 🌺

Cuban Chicken & Black Bean Rice Bowls

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Cuban Chicken & Black Bean Rice Bowls are a vibrant and flavorful dish that brings together tender chicken marinated in citrus and spices, served over a bed of zesty cilantro-lime rice and hearty black beans. Topped with refreshing mango salsa and complemented by sweet fried plantains, this meal is both satisfying and perfect for weeknight dinners or gatherings. Enjoy an explosion of Cuban flavors that will transport your taste buds straight to the Caribbean!

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Main
Method: Sautéing
Cuisine: Cuban

Ingredients

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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
½ yellow onion, diced (for beans)
2 cans black beans, drained
2 tsp smoked paprika
1 ½ cups Jasmine rice
3 cups low sodium chicken broth
Zest and juice of 2 limes (for rice)
½ cup cilantro, chopped

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Instructions

Blend the marinade ingredients: cumin, chili powder, oregano, salt, pepper, garlic, orange zest & juice, lime zest & juice until smooth.
Marinate the chicken: Combine diced chicken with half the marinade in a bowl or bag. Refrigerate for at least 30 minutes or overnight.
Cook the chicken: Heat oil in a skillet over medium-high heat. Add marinated chicken and cook for about 10-12 minutes until browned. Stir in remaining marinade and simmer for another 5 minutes.
Prepare black beans: Sauté onion in oil until soft. Add garlic, then black beans and spices; cook for 5-10 minutes, mashing half of the beans with a potato masher.
Make cilantro-lime rice: Sauté onion in oil until soft; add rice to toast slightly. Pour in chicken broth; bring to boil then reduce heat to low. Cover and cook for about 15 minutes or until liquid is absorbed.
Finish rice: Let sit covered for an additional 5 minutes before fluffing with lime zest & juice and chopped cilantro.
Serve: Divide rice among bowls; top with chicken, black beans, mango salsa, and fried plantains if desired.