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cuban chicken and black bean rice bowls

(1 RATING)
2 Pinches
LifeIsGoodkd avatar
Updated on Jul 15, 2019

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. The bowls can be topped with mango salsa and served with some sweet fried plantains on the side to put it over the top. Enjoy!

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prep time 30 Min
cook time 30 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • CHICKEN:
  • 3 tablespoons vegetable oil
  • 2 large chicken breasts, diced
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • salt and pepper, to taste
  • 4 cloves garlic
  • 1 zest and juice of orange
  • 1 zest and juice of lime
  • BLACK BEANS
  • 2 tablespoons vegetable oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz) black beans, drained
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • salt and black pepper, to taste
  • CILANTRO-LIME RICE
  • 1 vegetable oil
  • 1/2 yellow onion, diced
  • 1 1/2 cups jasmine Rice
  • 3 cups low-sodium chicken broth
  • 2 limes - zest and juice of
  • 1/2 cup cilantro, chopped
  • salt and black pepper, to taste
  • MANGO SALSA - OPTIONAL FOR TOPPING THE BOWLS (MAKE YOUR OWN OR BUY STORE-MADE)
  • FRIED PLANTAIN CHIPS - OPTIONAL FOR A SIDE

How To Make cuban chicken and black bean rice bowls

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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