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
Scale
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.
