Cuban Chicken & Black Bean Rice Bowls
Cilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that’s not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.
Cuban Chicken & Black Bean Rice Bowls
Course: Main DishesCuisine: Cuban4
servings30
minutes30
minutes1
hour10
minutesCilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that’s not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.
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
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
Directions
- Chicken
- To a blender, combine the ingredients for the chicken marinade. Add the cumin, chili powder, dried oregano, salt and pepper, 4 cloves garlic, zest and juice of 1 orange, and the zest and juice of 1 lime to the blender. Blend together until everything is finely chopped and smooth.
- Add the chicken to a bowl or a Ziploc bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for at least 30 minutes, or overnight in the marinade.
- Heat a large skillet with vegetable oil over medium-high heat. Once the pan is hot add the chicken and cook, 10-12 minutes or until browned all over and cooked throughout. Add the remaining marinade to the skillet and cook until it has reduced slightly, about 5 minutes.
- Black Beans
- Heat the vegetable oil in a large cast iron skillet over medium high heat. Add the onions and saute for 3-4 minutes, until soft and translucent. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about half of the beans in the pan, then mix it all together. Season with salt and pepper if necessary.
- Cilantro Lime Rice
- Heat the oil in a large saucepan over medium-high heat. Add the onion and saute until soft. Add the rice and stir to coat with the oil allowing to toast for about a minute. Add the chicken broth and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid onthe pan. Cook for about 15 minutes, until most of the liquid has absorbed.
- Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes. Add the lime, cilantro and season with salt and pepper, to taste.
- To serve, divide the cilantro lime rice among bowls. Top with chicken and black beans. Add mango salsa and fried plantains if desired!