Cuban Chicken & Black Bean Rice Bowls
A vibrant fusion of spicy chicken, hearty black beans, and fresh vegetables over fluffy rice that captures the warmth of a Caribbean sunset.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Try to purchase organic or free-range for the best flavor
- 1 tablespoon olive oil High-quality extra virgin olive oil recommended
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh lime juice Fresh lime juice makes all the difference
For the Bowls
- 2 cups cooked white rice Jasmine or Basmati work beautifully
- 1 can black beans 15 ounces, drained and rinsed; look for low-sodium options
- 1 cup corn kernels fresh, frozen, or canned
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/4 cup fresh cilantro, chopped Fresh herbs elevate the dish
- 1 piece avocado, sliced Perfect for that creamy topping
- 1 tablespoon fresh lime juice for garnish
- 1/4 teaspoon ground cumin for garnish
Instructions
Preparation
- Heat a large skillet over medium heat.
- Season both sides of the chicken breasts with ground cumin, ground paprika, ground cinnamon, chili powder, garlic powder, onion powder, black pepper, and salt.
- Let the spices bloom for a couple of minutes before seasoning the chicken.
Cooking
- Once the skillet is hot, add the olive oil and swirl it around to coat the bottom.
- Place the chicken breasts in the skillet and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F.
- Remove the chicken breasts from the skillet and let them rest for a few minutes before slicing into thin strips.
Combining Ingredients
- While the chicken is resting, combine the cooked rice, black beans, corn kernels, diced red bell pepper, and diced red onion in a large mixing bowl. Toss until evenly mixed.
- Once the chicken has rested and been sliced, add the chicken strips to the rice mixture.
- Drizzle fresh lime juice over the mixture and toss gently to combine.
Assembly
- Transfer the rice and chicken mixture into serving bowls.
- Garnish each bowl with chopped fresh cilantro and top with slices of avocado.
- Sprinkle a pinch of ground cumin and drizzle extra lime juice on top.
Notes
These bowls store well in the fridge for up to 4 days. Just keep the avocado separate until serving to maintain freshness. You can make-ahead by cooking the chicken and preparing the rice a day in advance.