If you’re craving something vibrant, satisfying, and packed with bold flavors, this Cuban Chicken & Black Bean Rice Bowls Recipe is an absolute winner. It’s a meal that brings together tender, spiced chicken with hearty black beans, sweet corn, and fluffy rice — all elevated by fresh lime and cilantro. Perfect for a quick weeknight dinner or a laid-back weekend treat, this bowl offers a fun and wholesome way to enjoy the bright, fresh tastes inspired by Cuban cuisine.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, whether it’s adding a layer of spice, a pop of color, or a burst of freshness. These simple but essential ingredients come together effortlessly to create a dish that’s as delicious as it is visually appealing.
- Boneless, skinless chicken breasts: The protein centerpiece that soaks up all the wonderful spices.
- Olive oil: Helps achieve the perfect sear on the chicken and adds a subtle richness.
- Ground cumin: Adds warm, earthy undertones that bring depth to the flavor profile.
- Ground paprika: Provides a smoky sweetness, enhancing the color too.
- Ground cinnamon: A touch of unexpected warmth that rounds out the spices beautifully.
- Chili powder: Adds mild heat and complexity without overpowering.
- Garlic and onion powder: Classic savory elements that build a robust base.
- Black pepper and salt: Essential seasonings that bring all flavors to life.
- Fresh lime juice: Brightens everything up with zingy citrus freshness.
- Cooked white rice: The fluffy, comforting base to hold all the flavors together.
- Black beans (canned): Creamy, protein-packed beans that add heartiness and texture.
- Corn kernels: Sweet bursts that balance the savory elements.
- Diced red bell pepper: Adds vibrant color and a mild crunch.
- Diced red onion: Offers sharpness and a pop of extra flavor.
- Fresh cilantro: Gives the dish a bright, herbal note that lifts every bite.
- Avocado slices: Creamy, buttery toppings that bring smooth richness to the bowl.
How to Make Cuban Chicken & Black Bean Rice Bowls Recipe
Step 1: Prep Your Skillet and Season the Chicken
Start by heating a large skillet over medium heat to get a nice sear on the chicken. While it warms up, generously season both sides of the chicken breasts with ground cumin, paprika, cinnamon, chili powder, garlic powder, onion powder, black pepper, and salt. This flavorful spice blend is the heart of the Cuban-inspired taste.
Step 2: Cook the Chicken to Perfection
Once your skillet is hot, add olive oil and swirl it around to coat evenly. Place the chicken breasts carefully in the pan and let them cook undisturbed for 6-7 minutes on each side. You’re aiming for that golden crust and an internal temperature of 165°F to ensure juicy, safe-to-eat chicken.
Step 3: Let the Chicken Rest and Slice
After cooking, transfer the chicken to a cutting board and let it rest for a few minutes. This step is super important because it allows the juices to redistribute, ensuring each bite remains tender. Once rested, slice the chicken into thin, juicy strips perfect for tossing into your bowl.
Step 4: Mix the Rice & Bean Base
In a large bowl, combine your cooked white rice, black beans, corn kernels, diced red bell pepper, and diced red onion. This colorful mixture is loaded with texture and flavor, providing the perfect foundation for the chicken strips.
Step 5: Combine and Dress Your Bowl
Add the sliced chicken to the rice and bean mixture. Drizzle fresh lime juice over everything and toss gently to mix. The citrusy brightness ties all the flavors together, keeping the dish light and refreshing.
Step 6: Serve and Garnish
Divide the mixture into serving bowls, then shower each with fresh cilantro, creamy avocado slices, a pinch of ground cumin, and an extra splash of lime juice. These finishing touches add inviting aroma and elevate the overall taste experience.
How to Serve Cuban Chicken & Black Bean Rice Bowls Recipe
Garnishes
The beauty of this Cuban Chicken & Black Bean Rice Bowls Recipe is in the fresh garnishes. Cilantro adds a citrusy, herbal note, avocado slices bring creaminess, and a sprinkle of ground cumin introduces a subtle smoky warmth. Don’t skip the final squeeze of lime juice — it awakens all the flavors beautifully.
Side Dishes
Serve alongside simple green salads, fried plantains, or warm crusty bread. These sides complement the bowl’s rich and zesty components perfectly, making for a well-rounded and satisfying meal.
Creative Ways to Present
For a fun twist, serve the ingredients deconstructed, letting everyone build their own bowls. Or layer in a mason jar for an on-the-go lunch that stays fresh and flavorful. Arranging the components in vibrant sections before tossing can also make for an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Cuban Chicken & Black Bean Rice Bowls Recipe stores beautifully in airtight containers in the fridge for up to 3 days. Keep the avocado separate if possible to prevent browning.
Freezing
You can freeze the cooked chicken and rice mixture (without avocado) in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers gently in a skillet or microwave until warmed through. Add fresh avocado and lime juice after reheating for that signature fresh flavor boost.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy, making them an excellent alternative.
Is this recipe gluten-free?
Yes, the Cuban Chicken & Black Bean Rice Bowls Recipe is naturally gluten-free as long as all your spices and canned beans are gluten-free certified.
What can I substitute for fresh cilantro if I don’t like it?
Try fresh parsley or even a squeeze of extra lime juice for some bright freshness without the cilantro flavor.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add more beans or roasted veggies like sweet potatoes or zucchini for a delicious vegetarian version.
How spicy is this dish?
It has a gentle touch of heat from the chili powder, which can be adjusted to your taste — add more for a spicier kick or less for mild warmth.
Final Thoughts
There’s something so joyful about making and sharing the Cuban Chicken & Black Bean Rice Bowls Recipe. It’s colorful, flavorful, and comes together quickly, making it a go-to favorite for busy days or anytime you want to bring a little sunshine to your dinner table. Give it a try—you’re going to love every bite!
Print
Cuban Chicken & Black Bean Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Cuban
- Diet: Halal
Description
Cuban Chicken & Black Bean Rice Bowls are a vibrant and flavorful dish featuring spiced, pan-seared chicken breasts served over a hearty mix of rice, black beans, corn, and colorful vegetables. Fresh lime juice and cilantro brightens the savory flavors, while creamy avocado slices add a rich, smooth contrast. Perfect for a quick weeknight meal, this bowl brings together classic Cuban-inspired spices and wholesome ingredients in an easy-to-make recipe.
Ingredients
Chicken
- 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
- 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
Garnish
- 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 the skillet: Heat a large skillet over medium heat to prepare for cooking the chicken, ensuring the pan is hot enough to achieve a good sear.
- Season the chicken: While the skillet heats, season both sides of the chicken breasts evenly with cumin, paprika, cinnamon, chili powder, garlic powder, onion powder, black pepper, and salt to infuse the meat with warm, aromatic flavors.
- Add olive oil: Once the skillet is hot, pour in the olive oil and swirl it around to coat the bottom, preventing sticking and promoting even cooking.
- Cook the chicken: Place the chicken breasts onto the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the meat is fully cooked with a slightly crispy exterior.
- Remove and rest chicken: Remove the chicken breasts from the skillet and set them aside on a cutting board to rest for a few minutes, which helps retain juices.
- Slice the chicken: After resting, slice the chicken into thin strips for easy mixing and serving in the rice bowls.
- Prepare rice mixture: In a large mixing bowl, combine the cooked white rice, black beans, corn, diced red bell pepper, and diced red onion, stirring to blend all ingredients thoroughly.
- Toss rice mixture: Ensure the rice and vegetables are evenly mixed for consistent flavor in every bite.
- Add chicken to rice: Incorporate the sliced chicken strips into the rice mixture to combine protein and grains.
- Drizzle with lime juice: Pour fresh lime juice over the combined rice and chicken mixture and toss gently to add brightness and balance the spices.
- Assemble bowls: Divide the mixture evenly into serving bowls to prepare for garnish and serving.
- Add cilantro garnish: Sprinkle chopped fresh cilantro over each bowl to introduce a fresh herbal note.
- Top with avocado slices: Place sliced avocado on top to add creamy texture and healthy fats.
- Sprinkle cumin: Lightly dust a pinch of ground cumin over each bowl to enhance the smoky, warm flavor profile.
- Finish with lime juice: Drizzle a little extra fresh lime juice on top for a final burst of tangy freshness just before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Leftover cooked chicken and rice mixture can be stored in the refrigerator for up to 3 days.
- Use brown rice instead of white rice for a whole grain option.
- Fresh corn kernels add the best flavor, but frozen or canned work well in a pinch.
- Adjust seasoning and lime juice to taste depending on your preferences.
