Description
This Cuban Chicken & Black Bean Rice Bowl is a vibrant and flavorful dish combining tender marinated chicken with savory black beans, sautéed vegetables, and aromatic spices. Topped with fresh cilantro and lime wedges, it makes a balanced and delicious meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Protein
- 1 lb chicken breast, diced
- 1 can black beans, drained and rinsed
Vegetables
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Fresh cilantro for garnish
Grains
- 2 cups cooked rice
Spices and Seasonings
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Others
- Lime wedges for serving
- 1-2 tbsp oil for sautéing (such as olive oil or vegetable oil)
Instructions
- Marinate the Chicken: In a bowl, combine the diced chicken with cumin, paprika, salt, and pepper. Mix well to coat all pieces evenly and let it marinate for at least 30 minutes to infuse the flavors.
- Sauté Aromatics: Heat oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
- Cook the Chicken: Add the marinated chicken to the skillet with the onions and garlic. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through, approximately 8-10 minutes.
- Add Vegetables and Beans: Stir in the drained black beans and diced red bell pepper. Cook for another 3-4 minutes until the bell pepper is slightly tender and everything is heated through.
- Assemble the Bowls: Spoon the chicken and black bean mixture over the cooked rice evenly among four bowls.
- Garnish and Serve: Top each bowl with fresh cilantro and serve with lime wedges on the side to squeeze over for added brightness.
Notes
- You can use brown rice or white rice as preferred.
- Marinating the chicken longer (up to 2 hours) will enhance flavor.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños during cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is easily made gluten-free by ensuring the spices and beans have no cross-contamination.
