Embark on a culinary journey to the heart of Cuba with our vibrant and flavorful Cuban Chicken & Black Bean Rice Bowls. This recipe brings together the robust spices of marinated chicken, the earthy richness of black beans, and the zesty kick of cilantro-lime rice, creating a symphony of tastes that will transport you to the colorful streets of Havana. Get ready for a taste explosion in every bite!
In our kitchen, these Cuban-inspired rice bowls have become a celebration of bold flavors and joyful moments. Picture the sizzle of marinated chicken, the aromatic dance of cumin and citrus, and the satisfying mash of black beans infused with spices. It’s not just a meal; it’s a culinary fiesta that has turned weeknight dinners into festive occasions, making us feel like we’ve brought a slice of Cuba to our home.
Why These Cuban Rice Bowls Are a Culinary Escape
- Marinated Chicken Magic: A blend of cumin, chili powder, oregano, and citrus zests transforms diced chicken breasts into succulent, flavor-packed bites.
- Smoky Black Beans: Sauteed onions, garlic, and a mix of spices elevate canned black beans into a smoky, hearty companion for the chicken.
- Cilantro-Lime Rice Perfection: Fragrant Jasmine rice cooked in a cilantro and lime-infused broth adds a refreshing, citrusy balance to the dish.
- Easy Yet Exotic: Impressively simple steps yield a dish that looks and tastes like it came from a Cuban kitchen, making it perfect for both weeknight dinners and entertaining guests.
- Customizable Toppings: Amp up the experience with mango salsa and fried plantains for a burst of sweetness and crunch.
Ingredients:
Chicken:
- 3 tbsp. vegetable oil
- 1.5 lb chicken breasts (skinless, 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:
- Blend cumin, chili powder, dried oregano, salt, pepper, garlic, orange zest, and lime zest in a blender.
- Marinate diced chicken in half the mixture for at least 30 minutes or overnight.
- Heat vegetable oil in a skillet, cook chicken until browned, and add the remaining marinade. Cook until reduced.
Black Beans:
- Heat vegetable oil in a cast iron skillet, sauté onions until soft, add garlic, then black beans and spices.
- Mash half the beans, mix, and season with salt and pepper.
Cilantro-Lime Rice:
- Heat oil in a saucepan, sauté onions, add rice, and toast. Add chicken broth, bring to a boil, then simmer with the lid on until most liquid is absorbed.
- Let rice sit covered for 5 minutes, then add lime zest, lime juice, cilantro, salt, and pepper.
To Serve:
- Divide cilantro-lime rice among bowls.
- Top with marinated chicken and black beans.
- Enhance with mango salsa and fried plantains if desired.
Notes: Experiment with toppings like avocado slices or a dollop of sour cream. Adjust spice levels according to preference, and enjoy the flexibility of adding your favorite extras to create a personalized Cuban feast!
