If you’re searching for a vibrant, flavorful meal that’s as satisfying as it is easy to make, the Cuban Chicken & Black Bean Rice Bowls Recipe is here to steal your heart and your appetite. This dish combines tender, spice-kissed chicken with hearty black beans, sweet corn, and fluffy rice, all brightened by fresh lime and cilantro. It’s a symphony of textures and flavors that feels like a festive Cuban fiesta right in your own kitchen. Simple ingredients come together effortlessly to create a bowl that’s both comforting and exciting, making it a perfect go-to for weeknights or casual gatherings with friends.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet essential ingredients, each offering a unique note that elevates the dish’s flavor, texture, and color. From warm spices that coat the chicken to fresh veggies that add crunch and brightness, every element is thoughtfully chosen to create a balanced and irresistible bowl.
- 2 boneless, skinless chicken breasts: The star protein, perfect for absorbing bold spices and delivering juicy, tender bites.
- 1 tablespoon olive oil: Helps brown the chicken beautifully and keeps it moist while cooking.
- 1 teaspoon ground cumin: Adds an earthy warmth, a classic Cuban flavor foundation for the chicken and garnish.
- 1 teaspoon ground paprika: Provides a smoky depth and gorgeous color to the chicken.
- 1/2 teaspoon ground cinnamon: A subtle hint of sweetness that makes the spice mix truly unique and Cuban-inspired.
- 1/2 teaspoon chili powder: Delivers a gentle kick to enliven the dish without overpowering it.
- 1/4 teaspoon garlic powder: Enhances savory notes in the chicken seasoning.
- 1/4 teaspoon onion powder: Complements the garlic with mild, aromatic flavor.
- 1/4 teaspoon ground black pepper: Adds a bit of sharpness and balance to the spices.
- 1/4 teaspoon salt: Elevates all the flavors and keeps the chicken tasty.
- 1 tablespoon fresh lime juice: Brings brightness and acidity that cuts through the richness.
- 2 cups cooked white rice: Acts as a fluffy, neutral base that soaks up all the savory goodness.
- 1 can (15 ounces) black beans, drained and rinsed: Adds protein, fiber, and creamy texture to the bowl.
- 1 cup corn kernels (fresh, frozen, or canned): Sweet and juicy bursts that contrast with the savory chicken.
- 1/2 cup diced red bell pepper: Offers vibrant color and a crisp, fresh bite.
- 1/2 cup diced red onion: Adds a bit of pungent sweetness and crunch.
- 1/4 cup fresh cilantro, chopped: Finishes the dish with a burst of refreshing herbal flavor.
- 1 avocado, sliced: Creamy and rich, perfect for mellowing the spices.
- 1 tablespoon fresh lime juice (for garnish): A final splash of citrus brightens each serving.
- 1/4 teaspoon ground cumin (for garnish): Reinforces the warm, earthy flavor with a little extra pop.
How to Make Cuban Chicken & Black Bean Rice Bowls Recipe
Step 1: Prepare and Season the Chicken
Start by heating your skillet over medium heat, allowing it to get nice and hot. While that happens, generously season both sides of the chicken breasts with the cumin, paprika, cinnamon, chili powder, garlic and onion powders, black pepper, and salt. This vibrant spice mix is the heart of the Cuban Chicken & Black Bean Rice Bowls Recipe, giving the chicken a warm, aromatic flavor that sets the tone for the entire dish.
Step 2: Cook the Chicken to Perfection
Add olive oil to your hot skillet and swirl it around to coat the pan evenly. Place the seasoned chicken breasts in the skillet and let them cook undisturbed for 6 to 7 minutes on each side. You’ll want the chicken to have a beautifully caramelized exterior and reach an internal temperature of 165°F to ensure it is perfectly cooked and juicy on the inside.
Step 3: Rest and Slice the Chicken
Once cooked, transfer the chicken breasts to a cutting board and let them rest for a few minutes. This resting time is crucial—it locks in the juices so when you slice the chicken into thin strips, it stays tender and flavorful, ready to mingle beautifully with the rice and beans.
Step 4: Mix the Rice and Veggies
While the chicken rests, combine the cooked rice, black beans, corn kernels, diced red bell pepper, and diced red onion in a large bowl. Toss everything gently to mix, allowing the colors and textures to marry together while you finish up the chicken.
Step 5: Combine Chicken and Rice Mixture
Add the sliced chicken strips to the rice and veggie mix. Drizzle fresh lime juice over the entire mixture, then toss again to create a cohesive and zesty filling for your bowls.
Step 6: Assemble the Bowls and Garnish
Divide the mixture into serving bowls. Sprinkle chopped fresh cilantro atop each bowl, artfully arrange slices of creamy avocado, add a pinch of cumin, and finish with another light drizzle of fresh lime juice. These final touches bring extra freshness and a pop of color, showcasing the Cuban Chicken & Black Bean Rice Bowls Recipe in all its glory.
How to Serve Cuban Chicken & Black Bean Rice Bowls Recipe
Garnishes
A simple garnish of fresh cilantro, sliced avocado, a light sprinkle of ground cumin, and a drizzle of lime juice transforms this dish into something visually inviting and bursting with fresh, layered flavors. These garnishes are not just pretty but bring complexity and balance to each bite.
Side Dishes
Although this recipe shines well on its own, pairing it with crunchy plantain chips, a side of sweet mango salsa, or a crisp green salad with a citrus vinaigrette can elevate the meal. These sides complement the Cuban Chicken & Black Bean Rice Bowls Recipe’s vibrant, slightly spicy profile without overwhelming it.
Creative Ways to Present
Try serving the Cuban Chicken & Black Bean Rice Bowls Recipe in hollowed-out bell peppers or small cast iron skillets for an impressive presentation. Layer the ingredients in mason jars for picnic-friendly meals or pack it into tortillas for a delicious Cuban-inspired wrap. The possibilities for this adaptable recipe are endless, making it a fun dish to customize and share.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cuban Chicken & Black Bean Rice Bowls Recipe in airtight containers and refrigerate for up to 3 days. This meal holds up beautifully, and the flavors often deepen overnight, making it even tastier the next day.
Freezing
You can freeze the cooked chicken strips and rice-bean mixture separately in freezer-safe containers or bags for up to 2 months. Freeze them cooled and make sure to label with the date. This way, you’ll always have a quick and flavorful dinner option on hand.
Reheating
Reheat leftovers gently in the microwave or on the stovetop to avoid drying out the chicken. Add a splash of water or lime juice to retain moisture. Garnish fresh avocado just before serving, as it doesn’t freeze or reheat well.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works wonderfully here, adding a nuttier flavor and extra fiber. Just be sure to cook it fully beforehand, as it takes longer to soften than white rice.
Is this recipe spicy?
This Cuban Chicken & Black Bean Rice Bowls Recipe offers a gentle warmth from the chili powder and spices but isn’t overwhelmingly spicy. You can always adjust the chili powder amount to fit your preferred heat level.
Can I use canned chicken or cooked rotisserie chicken?
While fresh chicken breasts yield the best flavor and texture, using cooked rotisserie chicken is a convenient shortcut. Simply shred it and toss with the rice and beans, skipping the seasoning and cooking steps.
What can I substitute for fresh lime juice?
If you don’t have fresh lime, a splash of fresh lemon juice can work well to keep that bright acidic note, though lime offers a more authentic Cuban flavor punch.
Are these bowls suitable for meal prep?
Definitely! The Cuban Chicken & Black Bean Rice Bowls Recipe is perfect for meal prep. It stores well and reheats nicely, making it an easy weekday lunch or dinner option.
Final Thoughts
This Cuban Chicken & Black Bean Rice Bowls Recipe is more than just a meal; it’s a celebration of flavor and simplicity that you can enjoy any day of the week. With easy-to-find ingredients and straightforward steps, you’ll soon have a colorful, wholesome bowl that delights every sense. Give it a try and treat yourself and your loved ones to a little slice of Cuban-inspired goodness!
Print
Cuban Chicken & Black Bean Rice Bowls Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 2-3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
- Diet: Gluten Free
Description
These Cuban Chicken & Black Bean Rice Bowls combine vibrant Cuban-inspired flavors with a wholesome mix of seasoned chicken, black beans, rice, and fresh vegetables. Perfect for a quick, satisfying meal, this recipe features tender spiced chicken cooked on the stovetop, paired with a colorful blend of corn, bell pepper, red onion, and creamy avocado, all finished with zesty lime and cilantro for a refreshing touch.
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 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
Rice and Vegetables
- 2 cups cooked white rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
Garnish
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 tablespoon fresh lime juice (for garnish)
- 1/4 teaspoon ground cumin (for garnish)
Instructions
- Heat Skillet: Heat a large skillet over medium heat to prepare for cooking the chicken.
- Season Chicken: While the skillet heats, season both sides of the chicken breasts evenly with ground cumin, ground paprika, ground cinnamon, chili powder, garlic powder, onion powder, ground black pepper, and salt.
- Add Oil to Skillet: Once the skillet is hot, add the olive oil and swirl it around to coat the bottom of the pan for even cooking.
- Cook Chicken: Place the seasoned chicken breasts in the skillet and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- Remove Chicken: Take the chicken breasts off the skillet and place them on a cutting board to rest.
- Rest and Slice: Let the chicken rest for a few minutes to retain juices, then slice into thin strips.
- Prepare Rice Mixture: In a large mixing bowl, combine cooked rice, black beans, corn kernels, diced red bell pepper, and diced red onion.
- Mix Rice Ingredients: Toss the rice and vegetable mixture until all ingredients are evenly incorporated.
- Add Chicken to Mixture: Add the sliced chicken strips to the rice mixture.
- Toss with Lime Juice: Drizzle 1 tablespoon of fresh lime juice over the mixture and toss well to combine.
- Serve in Bowls: Transfer the combined mixture into individual serving bowls.
- Add Cilantro: Garnish each bowl with chopped fresh cilantro for a bright flavor note.
- Add Avocado: Top each bowl with slices of fresh avocado for creaminess.
- Add Spice Garnish: Sprinkle a pinch of ground cumin over the bowls to heighten the aroma and flavor.
- Final Lime Drizzle: Drizzle a little more fresh lime juice on top for extra freshness just before serving.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- Use fresh lime juice for best flavor; bottled lime juice can be used but may alter the taste.
- Rice can be prepared ahead of time and refrigerated to save time.
- Frozen corn can be thawed quickly by rinsing with warm water before adding.
- Variations can include substituting brown rice for a whole grain option.
- For a spicier version, add a pinch of cayenne pepper or use a hot chili powder.
