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To truly appreciate Cuban Chicken & Black Bean Rice Bowls, it’s essential to delve into the rich tapestry of Cuban culinary traditions. Cuban cuisine is a vibrant reflection of the island’s history and cultural evolution, showcasing a unique blend of influences from African, Spanish, and Caribbean cuisines. This fusion is characterized by bold flavors, hearty ingredients, and a spirit of communal dining that is central to Cuban culture.

Cuban Chicken & Black Bean Rice Bowls -

Enjoy a taste of Cuba with these vibrant Chicken & Black Bean Rice Bowls! Marinated chicken thighs are perfectly cooked and served on a bed of fluffy rice, sautéed veggies, and hearty black beans. With zesty lime and fresh cilantro adding a burst of flavor, this dish is not only delicious but also easy to make. Perfect for meal prep or serving on a busy weeknight, these bowls can be customized with avocado and your favorite toppings. Dive into this colorful and filling meal today!
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Ingredients
  

1 lb chicken thighs, boneless and skinless

1 can (15 oz) black beans, drained and rinsed

1 cup long-grain white rice

2 cups chicken broth

1 medium onion, diced

4 cloves garlic, minced

1 bell pepper (red or green), diced

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sliced avocado (for serving)

Optional toppings: diced tomatoes, shredded cheese, sour cream

Instructions
 

Marinate the Chicken: In a bowl, combine chicken thighs with cumin, smoked paprika, oregano, lime juice, salt, and pepper. Let marinate for at least 30 minutes (or overnight in the fridge for more flavor).

    Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

      Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.

        Sauté the Vegetables: In the same skillet, add diced onion, garlic, and bell pepper. Sauté for about 5-7 minutes, or until vegetables are softened. Stir in the black beans and cook until heated through. Season with salt and pepper to taste.

          Assemble the Bowls: In serving bowls, layer the cooked rice, sautéed black beans, and vegetables. Top with sliced chicken, and garnish with fresh cilantro and sliced avocado. Add additional toppings as desired.

            Serve: Enjoy your delicious Cuban Chicken & Black Bean Rice Bowls warm with lime wedges on the side!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4