Cuban Chicken & Black Bean Rice Bowls

Cilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that's not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.

Cuban Chicken & Black Bean Rice Bowls

Ingredients
Chicken
  1. 3 Tbsp. vegetable oil
  2. 2 large chicken breasts, diced
  3. 2 Tbsp. ground cumin
  4. 1 Tbsp. chili powder
  5. 1 Tbsp. dried oregano
  6. salt and pepper to taste
  7. 4 garlic cloves
  8. Zest and juice of 1 orange
  9. Zest and juice of 1 lime

Black Beans
  1. 2 tsp. vegetable oil
  2. ½ yellow onion, diced
  3. 3 cloves garlic, minced
  4. 2 cans black beans, drained
  5. 2 tsp. ground cumin
  6. 1 tsp. smoked paprika
  7. salt and black pepper to taste

Cilantro-Lime Rice
  1. 1 tsp. vegetable oil
  2. ½ yellow onion, diced
  3. 1 ½ cups Jasmine rice
  4. 3 cups low sodium chicken broth
  5. Zest and juice of 2 limes
  6. ½ cup cilantro, chopped
  7. salt and black pepper to taste

Instructions
Chicken
  • To a blender, combine the ingredients for the chicken marinade. Add the cumin, chili powder, dried oregano, salt and pepper, 4 cloves garlic, zest and juice of 1 orange, and the zest and juice of 1 lime to the blender. Blend together until everything is finely chopped and smooth.
  • Add the chicken to a bowl or a Ziploc bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for at least 30 minutes, or overnight in the marinade.
  • Heat a large skillet with vegetable oil over medium-high heat. Once the pan is hot add the chicken and cook, 10-12 minutes or until browned all over and cooked throughout. Add the remaining marinade to the skillet and cook until it has reduced slightly, about 5 minutes.
Black Beans
  • Heat the vegetable oil in a large cast iron skillet over medium high heat. Add the onions and saute for 3-4 minutes, until soft and translucent. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about half of the beans in the pan, then mix it all together. Season with salt and pepper if necessary.