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
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.
Notes
- You can use all white or all brown rice if preferred.
- For extra flavor, cook rice with lime zest and bay leaf.
- Optional toppings: avocado, corn, sour cream, or vegan yogurt.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 115mg
