Cuban Chicken and Black Bean Rice Bowl topped with fresh herbs and lime.

Cuban Chicken & Black Bean Rice Bowls for a Flavorful Feast

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Why Make This Recipe

Cuban Chicken & Black Bean Rice Bowls are a delicious and colorful meal that everyone can enjoy. They are packed with flavors and nutrients, making them a great option for lunch or dinner. The combination of tender chicken, hearty black beans, and vibrant vegetables makes each bite satisfying. Plus, this recipe is easy to make and can be customized based on your preferences.

How to Make Cuban Chicken & Black Bean Rice Bowls

Ingredients

  • 4 pieces Boneless, skinless chicken breasts (chicken thighs can be a substitute)
  • 2 tablespoons Olive oil
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground paprika (consider smoked paprika)
  • 1/2 teaspoon Ground cinnamon
  • 1 teaspoon Chili powder (adjust based on spice preference)
  • 1 teaspoon Garlic powder (fresh minced garlic can be used)
  • 1 teaspoon Onion powder (can replace with fresh onions)
  • 1/2 teaspoon Ground black pepper (freshly ground provides best flavor)
  • 1 teaspoon Salt
  • 3 cups Cooked white rice (substitute with brown rice if desired)
  • 1 can Black beans (drained and rinsed)
  • 1 cup Corn kernels (frozen or canned works well)
  • 1 cup Diced red bell pepper
  • 1 cup Diced red onion (can swap for green onions)
  • 1/4 cup Fresh cilantro, chopped (optional)
  • 1 medium Avocado, sliced
  • 2 tablespoons Fresh lime juice (for garnish)
  • 1/2 teaspoon Ground cumin (for garnish)

Directions

  1. Preparation:

    • Heat the olive oil in a large skillet over medium heat.
    • Season the chicken breasts with ground cumin, paprika, cinnamon, chili powder, garlic powder, onion powder, black pepper, and salt.
    • Cook the chicken in the skillet for about 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest.

  2. Prepare the Bowls:

    • In the same skillet, add black beans, corn, red bell pepper, and red onion. Stir and cook for about 3-5 minutes until heated through.
    • Slice the cooked chicken into strips.

  3. Assemble:

    • In bowls, layer the cooked rice, black bean mixture, and sliced chicken.
    • Top with fresh cilantro, avocado slices, lime juice, and a sprinkle of ground cumin for garnish.

How to Serve Cuban Chicken & Black Bean Rice Bowls

Serve the bowls warm, allowing everyone to mix their ingredients. You can also serve with lime wedges on the side for an extra kick of flavor. This meal is perfect for family gatherings or meal prep for the week.

How to Store Cuban Chicken & Black Bean Rice Bowls

Store leftovers in an airtight container in the refrigerator. They will last for up to three days. To reheat, place in the microwave or on the stove until warmed through. You might want to add a splash of water to keep the rice moist.

Tips to Make Cuban Chicken & Black Bean Rice Bowls

  • Feel free to add more vegetables like zucchini or corn to make it even healthier.
  • Use brown rice for a nutty flavor and extra fiber.
  • Adjust the spices to match your heat preference.

Variation

You can make this recipe vegetarian by using grilled vegetables instead of chicken. Tofu or tempeh can also be excellent protein substitutes. Additionally, consider using quinoa for a different base instead of rice.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.

Can I meal prep this recipe?
Absolutely! This recipe is great for meal prep. Just store each component separately to keep everything fresh.

Is this recipe spicy?
The spice level depends on how much chili powder you add. You can adjust it to your taste.

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Cuban Chicken & Black Bean Rice Bowls

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  • Author: jurgentukur
  • Total Time: 45
  • Yield: 4 servings
  • Diet: Poultry
Print Recipe

Description

A colorful and flavorful meal featuring tender chicken, hearty black beans, and vibrant vegetables, perfect for lunch or dinner.

Ingredients

  • 4 pieces Boneless, skinless chicken breasts (or chicken thighs)
  • 2 tablespoons Olive oil
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground paprika (smoked paprika recommended)
  • 1/2 teaspoon Ground cinnamon
  • 1 teaspoon Chili powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Ground black pepper
  • 1 teaspoon Salt
  • 3 cups Cooked white rice (or brown rice)
  • 1 can Black beans (drained and rinsed)
  • 1 cup Corn kernels
  • 1 cup Diced red bell pepper
  • 1 cup Diced red onion
  • 1/4 cup Fresh cilantro, chopped (optional)
  • 1 medium Avocado, sliced
  • 2 tablespoons Fresh lime juice (for garnish)
  • 1/2 teaspoon Ground cumin (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken breasts with ground cumin, paprika, cinnamon, chili powder, garlic powder, onion powder, black pepper, and salt.
  3. Cook chicken for 6-7 minutes per side until fully cooked and golden brown. Remove and let rest.
  4. In the same skillet, add black beans, corn, red bell pepper, and red onion. Stir and cook for 3-5 minutes until heated through.
  5. Slice the cooked chicken into strips.
  6. In bowls, layer cooked rice, black bean mixture, and sliced chicken.
  7. Top with fresh cilantro, avocado, lime juice, and ground cumin for garnish.

Notes

Feel free to customize the vegetables and adjust spices to match your heat preference. Perfect for meal prep!

  • Prep Time: 15
  • Cook Time: 30
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: Cuban

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