Description
These Cuban Chicken & Black Bean Rice Bowls offer a vibrant and flavorful meal featuring perfectly seasoned and pan-cooked chicken breasts combined with a hearty mix of black beans, corn, and colorful vegetables, all tossed with fresh lime juice and garnished with creamy avocado and cilantro. This dish provides a balanced combination of protein, fiber, and fresh ingredients ideal for a nutritious and satisfying bowl.
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 and Beans Mix
- 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
Garnishes
- 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: Preheat a large skillet over medium heat to prepare for cooking the chicken.
- Season the Chicken: While the skillet heats, evenly season both sides of the chicken breasts with ground cumin, paprika, cinnamon, chili powder, garlic powder, onion powder, black pepper, and salt.
- Add Olive Oil: Once the skillet is hot, pour in the olive oil and swirl it to coat the bottom of the pan to prevent sticking and enhance flavor.
- Cook Chicken: Place the seasoned chicken breasts in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is fully cooked through.
- Remove Chicken: Transfer the chicken breasts from the skillet onto a cutting board and let them rest for a few minutes to retain juices.
- Slice Chicken: After resting, slice the chicken breasts into thin strips for serving.
- Prepare Rice Mixture: In a large mixing bowl, combine the cooked white rice, drained black beans, corn kernels, diced red bell pepper, and diced red onion.
- Toss Rice Mixture: Mix the ingredients thoroughly until evenly combined and flavors are well distributed.
- Add Chicken to Rice Mix: Incorporate the sliced chicken strips into the rice and vegetable mixture.
- Add Lime Juice: Drizzle the fresh lime juice over the combined chicken and rice mixture, then toss again to blend flavors.
- Serve Bowls: Divide the chicken and rice mixture evenly into serving bowls for presentation.
- Add Cilantro Garnish: Sprinkle freshly chopped cilantro over each bowl for a burst of fresh flavor and color.
- Add Avocado: Top each bowl with sliced avocado to add creaminess and richness.
- Sprinkle Spices: Lightly dust each bowl with a pinch of ground cumin for extra warmth and spice.
- Final Lime Drizzle: Finish by drizzling an additional little fresh lime juice on top for bright, zesty freshness.
Notes
- For best results, allow the chicken to rest before slicing to maintain juiciness.
- Adjust chili powder according to desired spice level.
- You can substitute brown rice for a healthier option with more fiber.
- Use fresh, frozen, or canned corn based on availability; adjust cooking time accordingly if using fresh or frozen.
- To keep it gluten-free, ensure all spice blends used do not contain additives or gluten.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve texture.
