If you’re looking for a meal that delivers BIG on flavor, color, and true crowd-pleasing satisfaction, you can’t go wrong with Cuban Chicken & Black Bean Rice Bowls. Imagine juicy, boldly seasoned chicken strips nestled atop fluffy jasmine rice, paired with black beans, sweet corn, and a rainbow of fresh toppings—all finished with a zesty hit of lime. This dish isn’t just filling and wholesome, it’s vibrant, endlessly customizable, and comes together in less than 40 minutes. Get ready to add Cuban Chicken & Black Bean Rice Bowls to your weekly dinner rotation!
Ingredients You’ll Need
Each ingredient here plays a starring role, from the aromatic spices to the pop of fresh veggies. With just a handful of straightforward components, you’ll create bowls that hit every note—savory, sweet, and satisfyingly fresh.
- Chicken breasts: Sliced into tender strips, they soak up all those Cuban-inspired spices beautifully.
- Olive oil: Helps the seasonings stick and keeps the chicken juicy as it cooks.
- Ground cumin: Brings deep, earthy warmth that’s essential to the bowl’s character.
- Smoked paprika: Adds a subtle smokiness that takes the chicken flavor to another level.
- Garlic powder: Delivers a lovely allium punch with no mincing required.
- Dried oregano: Offers a herbal brightness to balance the spices.
- Salt and pepper: The classic combo that makes everything taste even better—season to your liking.
- Jasmine or white rice: Fluffy and fragrant, rice provides the perfect canvas for the toppings.
- Canned black beans: Creamy and protein-packed for that classic Cuban vibe.
- Corn kernels: Sweet pops of corn brighten up every bite.
- Red bell pepper: Adds crunch and a vibrant burst of color.
- Avocado: Smooth, creamy slices bring healthy richness to the bowls.
- Fresh cilantro: Chopped for a fresh, almost citrusy lift.
- Lime: A generous squeeze at the end ties all the flavors together with a zing.
- Optional toppings: Think sour cream, extra lime wedges, and a splash of hot sauce for personal flair.
How to Make Cuban Chicken & Black Bean Rice Bowls
Step 1: Cook the Rice
Start by cooking your jasmine or white rice according to the package instructions. You want it fluffy and ready to soak up all those delectable flavors from the toppings. Once done, set it aside—warm, pillowy rice is the foundation of Cuban Chicken & Black Bean Rice Bowls.
Step 2: Season and Prep the Chicken
Add the chicken strips to a bowl and toss them with olive oil, cumin, smoked paprika, garlic powder, dried oregano, plus a good pinch of salt and pepper. Make sure each piece is thoroughly coated, ensuring every bite will be mouthwateringly flavorful. For an extra depth of flavor, let the chicken marinate in the spices for 30 minutes if you have the time.
Step 3: Cook the Chicken
Heat a large skillet over medium-high heat and add the seasoned chicken strips. Let them sizzle for 6 to 8 minutes, turning occasionally, until they’re fully cooked and beautifully golden on the edges. The aroma alone will have everyone hovering in the kitchen.
Step 4: Warm Beans & Corn
In a separate pan or in the microwave, gently warm the black beans and corn. This simple step ensures every layer of your bowl is cozy and ready to shine.
Step 5: Assemble the Bowls
Divide the fluffy rice between four bowls, then artfully arrange the cooked chicken, warm beans, sweet corn, and crunchy diced red bell pepper on top. Add rich slices of avocado and a shower of chopped cilantro for freshness. A generous squeeze of lime juice finishes things off and elevates every bite.
Step 6: Add Toppings
Customize your Cuban Chicken & Black Bean Rice Bowls further with a dollop of sour cream, extra lime wedges, or a drizzle of hot sauce. Let everyone tailor their bowls just how they like them for a truly interactive meal experience!
How to Serve Cuban Chicken & Black Bean Rice Bowls
Garnishes
Toss on a flourish of chopped fresh cilantro and a few extra slices of avocado. If you’re feeling extra festive, add pickled onions for tang or a sprinkle of cotija cheese for a creamy, salty punch. Don’t forget lots of lime wedges on the side so everyone can squeeze on that fresh, zippy flavor right before eating.
Side Dishes
Pair your Cuban Chicken & Black Bean Rice Bowls with a crisp green salad, tostones (fried plantains), or even a bowl of simple sliced fruit like mango or pineapple. These sides celebrate the bowl’s Latin roots and bring even more life and color to your table.
Creative Ways to Present
For a fun twist at parties, set up a build-your-own bowl bar with all the components in separate dishes—let everyone create their own Cuban Chicken & Black Bean Rice Bowls! Or, layer everything in a large serving platter for a stunning family-style presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Cuban Chicken & Black Bean Rice Bowls store beautifully. Simply transfer any extras to airtight containers and keep them in the refrigerator for up to four days. Store toppings like avocado and fresh herbs separately to keep them at their best.
Freezing
If you want to save some for later, place the cooked chicken, rice, beans, corn, and bell peppers in freezer-safe containers. Freeze for up to two months. Hold off on adding toppings like avocado and cilantro until after you’ve reheated the bowls.
Reheating
To reheat, simply microwave your bowl (sans avocado and fresh toppings) until hot all the way through, stirring halfway to prevent cold spots. You can also warm the components separately on the stovetop, then assemble fresh with new toppings.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great alternative as they come out extra moist and flavorful. Just cut them into strips and cook as directed.
What’s the best way to make this recipe vegan?
To make vegan Cuban Chicken & Black Bean Rice Bowls, swap the chicken for roasted or sautéed tofu, tempeh, or even extra veggies like mushrooms. All the spices and toppings work just as beautifully!
Can I prep the ingredients ahead for meal prep?
Yes, this recipe is fantastic for meal prep. Cook the rice, chicken, beans, and veggies in advance, then store in separate containers and assemble just before eating. It keeps lunch or dinner quick and delicious all week long.
How spicy are these bowls, and can I make them hotter?
The recipe itself is mild, with all the spice coming from savory seasonings instead of heat. If you love it spicy, add extra hot sauce to taste, or toss in a little cayenne or diced jalapeño when seasoning the chicken.
Can I substitute another grain for rice?
Definitely! These bowls are super flexible—try them with brown rice, quinoa, or even cauliflower rice for a lighter twist. Each variation brings its own unique texture and flavor to your Cuban Chicken & Black Bean Rice Bowls.
Final Thoughts
If you’ve been searching for a wholesome meal that’s just as delicious as it is fun to assemble, Cuban Chicken & Black Bean Rice Bowls are about to become a new favorite in your house. They’re easy to customize, full of nutritious ingredients, and guaranteed to make weeknight dinners a little more special. Give them a try—you may just find yourself coming back for seconds!
Print
Cuban Chicken & Black Bean Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban-American
- Diet: Non-Vegetarian
Description
These Cuban Chicken & Black Bean Rice Bowls are a delicious and wholesome meal option that combines flavorful seasoned chicken with protein-rich black beans, fresh vegetables, and aromatic jasmine rice. Topped with creamy avocado and zesty lime, these bowls are a perfect balance of textures and flavors.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts (cut into strips)
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper to taste
For the Rice Bowls:
- 1 cup uncooked jasmine or white rice
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper (diced)
- 1 avocado (sliced)
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: sour cream, lime wedges, hot sauce
Instructions
- Cook the Rice: Cook the rice according to package instructions and set aside.
- Prepare the Chicken: Toss the chicken strips with olive oil, cumin, smoked paprika, garlic powder, oregano, salt, and pepper until evenly coated. Cook in a skillet until fully cooked and slightly browned.
- Assemble the Bowls: Divide the rice among four bowls. Top with cooked chicken, black beans, corn, diced red bell pepper, sliced avocado, and chopped cilantro. Drizzle with lime juice and add any desired toppings.
- Serve: Enjoy the bowls warm.
Notes
- For added flavor, marinate the chicken in the seasoning mix for 30 minutes before cooking.
- You can substitute brown rice or cauliflower rice for a lighter option.
- Leftovers store well and make great meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
