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Cuban cuisine is a vibrant tapestry of flavors, colors, and textures that reflect the island's rich history and cultural diversity. One of the most beloved ways to enjoy this culinary heritage is through rice bowls, which offer a versatile and fulfilling meal option for families and food enthusiasts alike. The Cuban Chicken & Black Bean Rice Bowl stands out as a perfect representation of this cuisine, combining succulent chicken, hearty black beans, and fresh vegetables, all nestled on a bed of rice.

Cuban Chicken & Black Bean Rice Bowls -

Discover the vibrant flavors of Cuban cuisine with these delicious Chicken & Black Bean Rice Bowls! Perfect for a quick weeknight dinner, this recipe features marinated chicken thighs, sautéed bell peppers, and hearty black beans all served over a bed of fluffy rice. Top with fresh avocado and cilantro for a burst of freshness. Easy to make and packed with flavor, these bowls are sure to please everyone at the table. Give it a try tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups cooked white rice (or brown rice)

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

1 red bell pepper, diced

1 small red onion, diced

3 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

½ tsp oregano

½ tsp salt

¼ tsp black pepper

1 lime, juiced

2 tbsp olive oil

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Sliced jalapeños (optional, for extra heat)

Instructions
 

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

    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes on each side, until cooked through and golden brown. Once done, remove from the skillet and let it rest for a few minutes before slicing.

      In the same skillet, add the remaining olive oil. Sauté the diced red onion and red bell pepper for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

        Add the black beans to the skillet and cook for another few minutes, stirring to heat through. Squeeze in the remaining lime juice and adjust seasoning if necessary.

          To assemble the bowls, start with a base of cooked rice. Top with the sliced chicken, black bean mixture, and fresh avocado slices. Garnish with chopped cilantro and, if desired, sliced jalapeños for some added heat.

            Serve immediately and enjoy your vibrant Cuban Chicken & Black Bean Rice Bowls!

              Prep Time: 30 min | Total Time: 1 hr | Servings: 4