Description
These Cuban Chicken & Black Bean Rice Bowls offer a vibrant and flavorful meal featuring juicy, spiced chicken breasts served atop a hearty mix of white rice, black beans, corn, and fresh veggies. Garnished with creamy avocado, fresh cilantro, and zesty lime juice, this dish embodies a perfect balance of savory, smoky, and bright flavors with a quick, easy stovetop preparation.
Ingredients
Scale
Chicken Marinade & Cooking
- 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 Bowl Mix & Garnishes
- 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
- 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 evenly.
- Season Chicken: Season both sides of the chicken breasts with cumin, paprika, cinnamon, chili powder, garlic powder, onion powder, black pepper, and salt to build layers of smoky and slightly spicy flavor.
- Add Oil: Once the skillet is hot, add olive oil and swirl to coat the bottom for cooking the chicken without sticking.
- Cook Chicken: Place the chicken breasts in the skillet and cook for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.
- Remove Chicken: Take the cooked chicken off the skillet and place it on a cutting board to begin resting.
- Rest and Slice: Let the chicken rest for a few minutes to retain juices, then slice into thin strips for serving.
- Prepare Rice Mix: In a large mixing bowl, combine cooked rice, black beans, corn, diced red bell pepper, and diced red onion to create a colorful, hearty base.
- Toss Rice Mix: Toss the ingredients gently until evenly mixed for consistent flavor in each bite.
- Add Chicken: Add the sliced chicken strips to the rice mixture, integrating protein and flavor.
- Add Lime Juice: Drizzle fresh lime juice over the rice and chicken mix and toss lightly to add brightness.
- Serve: Transfer the mixture into individual serving bowls ready to be garnished.
- Add Cilantro: Sprinkle chopped fresh cilantro over each bowl for fresh herbal notes.
- Add Avocado: Top each bowl with creamy slices of avocado for richness and texture contrast.
- Sprinkle Cumin: Sprinkle a pinch of ground cumin over the bowls to enhance aroma and add a mild touch of spice.
- Final Lime Drizzle: Add a little more fresh lime juice over the bowls for an extra pop of citrusy freshness before serving.
Notes
- Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
- Allowing the chicken to rest after cooking helps it stay juicy when sliced.
- Use fresh lime juice for the best bright flavor; bottled lime juice can alter the taste.
- Leftover rice works well in this recipe to save cooking time.
- Feel free to substitute white rice with brown rice or quinoa for a healthier twist.
- This dish can be customized with additional toppings like sliced jalapeños or a dollop of sour cream.
