Amazing Cuban Chicken & Black Bean Rice Bowls Delight

Imagine the aromatic dance of spices wafting through your kitchen as you prepare a dish that’s not just food, but an experience. The Cuban Chicken & Black Bean Rice Bowls come to life with their vibrant colors and tantalizing flavors, promising a culinary adventure that will make your taste buds sing. chicken rice bowl with street corn easy BBQ pulled chicken recipe. For more inspiration, check out this more delicious recipes.

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This dish is perfect for any occasion, whether it’s a casual weeknight dinner or a lively gathering with friends. As the chicken sizzles and the beans bubble, anticipation builds for that first delicious bite filled with savory goodness.

I remember the first time I made these bowls for my family; their delighted faces were priceless as they dug into the vibrant flavors.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 pieces work best; adjust according to how many hungry mouths you’re feeding.
• Canned Black Beans: Rinse these well for better flavor and texture; they add protein and depth.
• Long Grain Rice: Use white or brown rice to soak up all those tasty juices from the chicken.
• Fresh Bell Peppers: Choose vibrant colors for visual appeal; they add sweetness and crunch.
• Onion: A medium onion adds sweetness; slice it thinly for even cooking. For more inspiration, check out this cooking tips and techniques recipe.
• Cilantro: Fresh herbs brighten up the bowl; chop finely for maximum flavor.
• Garlic Cloves: Use fresh cloves for an aromatic kick in every bite.
• Cumin and Paprika: Essential spices to create that beloved Cuban flavor profile; use smoked paprika for extra depth.
• Lime Juice: A splash of lime juice adds zesty brightness; fresh is best!
• Salt and Pepper: Season to taste throughout the cooking process for balanced flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by chopping vegetables like bell peppers and onions into small pieces. Rinse black beans under cold water until clear to remove excess sodium.

Cook the Rice: In a medium saucepan, combine rice with double the amount of water; bring to a boil over medium heat. Reduce heat to low, cover, and simmer until tender (about 15-20 minutes).

Sauté the Chicken and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced chicken breasts seasoned with salt, pepper, cumin, and paprika. Cook until golden brown (about 5-7 minutes).

Add Onions and Peppers : Toss in chopped onions and bell peppers when chicken is nearly cooked through. Sauté until veggies soften (around 4-5 minutes) while stirring occasionally.

Mix in Black Beans : Gently fold in rinsed black beans along with minced garlic. Stir everything together for about 2 minutes until heated through.

Finish with Lime Juice and Cilantro : Remove from heat and squeeze fresh lime juice over everything. Sprinkle chopped cilantro on top before serving.

Enjoy your Cuban Chicken & Black Bean Rice Bowls hot or at room temperature! Perfectly satisfying any hunger pangs while bringing smiles all around! Southwest chicken burrito bowl. zesty chicken salad recipe.

Perfecting the Cooking Process

Start by marinating the chicken to infuse flavor, then cook the rice while grilling it for golden perfection.

Add Your Touch

Feel free to swap black beans for pinto beans or add corn for extra sweetness and crunch.

Storing & Reheating

Store leftovers in airtight containers in the fridge for up to four days; reheat on low heat to preserve moisture.

Cooking this Cuban Chicken & Black Bean Rice Bowl always reminds me of my friend’s potluck party, where everyone couldn’t stop raving about it!

FAQ

What is the best way to season the chicken?

Use a mix of cumin, paprika, and garlic powder for a flavorful kick.

Can I use brown rice instead of white rice?

Absolutely! Just increase cooking time and water ratio slightly for perfect results.

How do I make this dish vegetarian?

Substitute chicken with grilled vegetables or tofu and keep using black beans.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Cuban Chicken & Black Bean Rice Bowls

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• Author: Annika Weber
• Total Time: 35 minutes
• Yield: Serves approximately 4 people 1x

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Description

Cuban Chicken & Black Bean Rice Bowls deliver a vibrant mix of flavors and colors, perfect for a quick weeknight dinner or festive gathering. With tender chicken, protein-packed black beans, and fresh veggies, each bowl is a delicious adventure that will impress family and friends alike.

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Ingredients

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• 3–4 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, rinsed
• 1 cup long grain rice (white or brown)
• 2 fresh bell peppers, diced
• 1 medium onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika (smoked for depth)
• Juice of 1 lime
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. Prepare ingredients: Chop bell peppers and onion; rinse black beans.
2. Cook rice: In a saucepan, combine rice and double the amount of water. Bring to boil, reduce heat, cover, and simmer for about 15-20 minutes until tender.
3. Sauté chicken: Heat olive oil in a skillet over medium-high heat. Add diced chicken seasoned with salt, pepper, cumin, and paprika. Cook for 5-7 minutes until golden brown.
4. Add veggies: Stir in onions and bell peppers; sauté for an additional 4-5 minutes until softened.
5. Mix in beans: Fold in rinsed black beans and minced garlic; cook for another 2 minutes.
6. Finish: Remove from heat. Squeeze lime juice over the mixture and sprinkle with cilantro before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Cuban

Nutrition

• Serving Size: 1 bowl (approximately 350g)
• Calories: 510
• Sugar: 2g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 12g
• Protein: 40g
• Cholesterol: 85mg