Name: Cuban Chicken & Black Bean Rice Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cuban-Inspired
Ingredients: 1 pound boneless, skinless chicken thighs; 2 tablespoons olive oil; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 cloves garlic, minced; juice of 1 lime; 1 tablespoon orange juice; 1 can (15 oz) black beans, drained and rinsed; 1 cup cooked white rice; 1 cup cooked brown rice; 1/2 cup diced red bell pepper; 1/2 cup diced red onion; 1/4 cup chopped fresh cilantro; lime wedges for serving

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If you’re craving a bowl that’s bursting with bold flavor, hearty satisfaction, and vibrant color, Cuban Chicken & Black Bean Rice Bowls have you covered. This dish masterfully combines juicy, marinated chicken with creamy black beans, fluffy rice, and fresh veggies for a meal that’s lively both in taste and presentation. Every forkful offers a festival of textures and bright Cuban-inspired notes, making it a go-to whether you’re meal-prepping for the week or whipping up a dynamic dinner for friends.

Cuban Chicken & Black Bean Rice Bowls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cuban Chicken & Black Bean Rice Bowls is how simple, yet essential, every ingredient is. Each one plays a key role, whether it’s infusing the chicken with flavor, adding crisp pops of color, or delivering that satisfying, protein-packed punch. Let’s break down what you’ll need to make these bowls truly sing.

Chicken Thighs: Juicy and flavorful, thighs stay tender and soak up all the Cuban-inspired marinade.
Olive Oil: Acts as the backbone of your marinade, keeping the chicken moist and helping the spices cling.
Ground Cumin: Adds a smoky, earthy backbone to the dish that brings warmth and depth.
Smoked Paprika: Delivers a gentle smokiness and gorgeous red color.
Dried Oregano: Infuses a subtle herbaceous note reminiscent of traditional Cuban cuisine.
Salt: Enhances all the flavors and rounds out the marinade.
Black Pepper: Introduces a gentle, peppery kick.
Garlic: Fresh garlic is essential for that bright, aromatic punch.
Lime Juice: Adds necessary acidity and zest, making the flavors pop.
Orange Juice: Infuses a hint of natural sweetness and citrus that balances the marinade perfectly.
Black Beans: Creamy and protein-rich, these are a Cuban staple that make the bowls ultra-satisfying.
White Rice: Offers fluffiness and soaks up the marinades, bringing everything together.
Brown Rice: Adds heartiness, nutty flavor, and extra fiber for a wholesome base.
Red Bell Pepper: Brings a sweet crunch and a pop of vivid red color.
Red Onion: Provides punchiness and sharpness, balancing the richer flavors.
Fresh Cilantro: Brightens every bite with an herbal freshness.
Lime Wedges: Essential for serving, giving each eater a final, zesty squeeze.

How to Make Cuban Chicken & Black Bean Rice Bowls

Step 1: Marinate the Chicken

Start by mixing together olive oil, cumin, smoked paprika, dried oregano, salt, pepper, minced garlic, fresh lime juice, and orange juice in a big bowl. Toss in your chicken thighs and make sure they’re evenly coated in that lovely, aromatic marinade. Once coated, cover the bowl and let the chicken chill in the refrigerator for at least 30 minutes, or up to 4 hours if you have the time. The longer it marinates, the more flavorful and tender it will be.

Step 2: Cook the Chicken

Once your chicken has soaked up all those zesty spices and juices, heat a large skillet over medium heat. Cook the chicken thighs for about 5 to 6 minutes per side, or until they’re golden brown on the outside and perfectly cooked through on the inside. The kitchen will fill with the most irresistible aroma! Once done, transfer them to a plate and let them rest for at least 5 minutes — this helps keep them juicy when you slice them for your bowls.

Step 3: Prep the Rice

While the chicken is resting, combine your cooked white rice and brown rice in a bowl. This blend brings the best of both worlds: the fluffiness of white rice and the wholesomeness of brown. If you want next-level flavor, stir in a bit of lime zest and even a bay leaf while cooking your rice. Divide this base evenly among four bowls, ready to be loaded up with toppings.

Step 4: Build Your Bowls

Here’s the fun part: assembling your Cuban Chicken & Black Bean Rice Bowls! Arrange generous spoonfuls of black beans over the rice. Top each bowl with your sliced chicken, then sprinkle on diced red bell pepper and red onion. Scatter fresh cilantro on top for a burst of freshness and color. Each layer brings together a contrast of textures, flavors, and colors that makes these bowls so appealing.

Step 5: Serve with Lime Wedges

Finish each bowl with a wedge of lime on the side. Just before digging in, squeeze that fresh lime juice over everything — you’ll get a hit of brightness that ties all the flavors together beautifully. Now, all that’s left is to grab your fork and enjoy every flavorful bite!

How to Serve Cuban Chicken & Black Bean Rice Bowls

Garnishes

Don’t shy away from creative garnishes! For bites of creamy richness, add slices of ripe avocado or a dollop of sour cream or vegan yogurt. A sprinkle of extra cilantro or a dash of hot sauce lets each person customize their bowl to taste, bringing texture and a fresh green flair to your Cuban Chicken & Black Bean Rice Bowls.

Side Dishes

Pair these bowls with crisp plantain chips or a refreshing cucumber salad to balance the warmth of the rice and chicken. If you’re feeling festive, serve alongside sweet fried plantains (maduros) or a tangy slaw. Each adds another layer of Cuban-inspired comfort to the meal and rounds out the experience.

Creative Ways to Present

For a fun presentation, try serving the Cuban Chicken & Black Bean Rice Bowls as part of a build-your-own bowl bar. Set all toppings, sauces, and garnishes out buffet-style, allowing everyone to craft their own perfect bowl. For family dinners or casual gatherings, this interactive setup is always a hit and makes guests feel right at home.

Make Ahead and Storage

Storing Leftovers

Store any extra Cuban Chicken & Black Bean Rice Bowls in airtight containers in the refrigerator. Each bowl stays fresh for up to 3-4 days. For the best results, keep toppings like cilantro and lime wedges separate until you’re ready to serve.

Freezing

You can freeze individual portions of the chicken, rice, and black bean mixture for up to 2 months. Just let everything cool completely, pack tight in freezer-safe containers, and skip adding fresh garnishes until you reheat. It’s ideal for busy weeks when you want a healthy, flavorful meal on demand.

Reheating

To reheat, simply microwave the bowl (minus any garnishes) in one-minute increments until hot, or warm it gently in a skillet with a splash of water for moisture. Add fresh cilantro, lime, or extra toppings after reheating for the brightest flavor and best texture.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work well if you prefer leaner meat. Just be careful not to overcook them, as they’re less forgiving than thighs and can dry out more easily.

Can I make Cuban Chicken & Black Bean Rice Bowls vegetarian?

Definitely. Swap out the chicken for sautéed mushrooms, grilled tofu, or roasted sweet potatoes for a plant-based spin that’s equally hearty and full of Cuban flair.

What’s the best kind of rice to use?

A blend of white and brown rice is ideal for texture and flavor, but you can use all white, all brown, or even substitute with a grain like quinoa for something a little different. The key is to use what you love and have on hand.

Are these bowls spicy?

Not as written! The seasonings offer lots of flavor without much heat. If you want a spicy kick, add a pinch of cayenne to the marinade or serve with sliced jalapeños or hot sauce.

How can I meal prep these bowls for the week?

Cook the chicken, rice, and beans ahead of time, then store them separately or as assembled bowls without the fresh toppings. Add garnishes just before serving to keep everything tasting vibrant and fresh all week long.

Final Thoughts

If you’re looking for a meal that brings together lively flavors, vibrant colors, and effortless meal prep, these Cuban Chicken & Black Bean Rice Bowls are your ticket to a little taste of Cuba at home. They’re endlessly flexible, crowd-pleasing, and just plain delicious — so gather your favorite toppings and give them a try. Buen provecho!

Cuban Chicken & Black Bean Rice Bowls Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 35 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Cuban Chicken & Black Bean Rice Bowls are a flavorful and satisfying meal option. Tender marinated chicken served with a mix of white and brown rice, black beans, and assorted veggies, topped with fresh cilantro and a squeeze of lime.

Ingredients

Scale

Marinated Chicken:

1 pound boneless, skinless chicken thighs
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
juice of 1 lime
1 tablespoon orange juice

Additional Ingredients:

1 can (15 oz) black beans, drained and rinsed
1 cup cooked white rice
1 cup cooked brown rice
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
lime wedges for serving

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Instructions

Marinate the Chicken: In a bowl, mix olive oil, cumin, smoked paprika, oregano, salt, pepper, garlic, lime juice, and orange juice. Add chicken thighs and marinate in the refrigerator for 30 minutes to 4 hours.
Cook the Chicken: Cook marinated chicken in a skillet over medium heat for 5–6 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
Assemble the Bowls: Combine white and brown rice in a bowl. Divide rice into 4 bowls. Top with black beans, sliced chicken, bell pepper, onion, and cilantro. Serve with lime wedges.