This this delicious and easy Cuban Chicken and Black Bean Rice Bowl has been a go to since I was in college. When life was a whirlwind of classes, part-time jobs, and a shoestring budget. Despite the hustle and bustle, I always made time for good food.
It’s a dish that combines vibrant flavors, is budget-friendly, and brings back fond memories of simpler times. It is also one of the meals I like to keep in my freezer rotation for when I know I will be short on time or too sick to cook something. I want to share this recipe with you so you can enjoy a little taste of nostalgia too.
Easy Substitutions For the Cuban Chicken and Black Bean Rice Bowl
If you’re looking for quick and easy substitutions for this delicious and easy Cuban Chicken & Black Bean Rice Bowl, here are a few ideas:
- Rotisserie Chicken: Instead of cooking chicken breasts, save time by using rotisserie chicken. Simply shred or chop the rotisserie chicken and add it to the bowl.
- Microwaveable Rice: Use microwaveable rice packets to cut down on cooking time. These are often pre-seasoned and ready in just a few minutes.
- Canned Vegetables: Swap fresh bell peppers and onions with canned or frozen mixed vegetables to simplify the prep work.
- Pre-Minced Garlic: Use pre-minced garlic from a jar instead of fresh cloves to save time on chopping.
- Lime Juice: If you don’t have fresh limes, bottled lime juice works just as well for adding that zesty flavor.
Other Cuban Recipes>>
- Arroz con Pollo Cuban Chicken and Rice
- Pressure Cooker Ropa Vieja (Cuban Shredded Beef Stew)
- Sopa de Pollo: A Cuban Chicken Soup Recipe
- Flan de Leche Recipe: Easy Caramel Custard Delight
- Baked Chicken Drumsticks
WHY YOU ARE GOING TO LOVE THIS Cuban Chicken and Black Bean Rice Bowl RECIPE
Cuban Chicken & Black Bean Rice Bowl
Equipment
- Large skillet or frying pan
- Medium saucepan (for cooking rice)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing spoon or spatula
- Can opener (for black beans)
- Serving bowls
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup of white rice
- 1 can of black beans drained and rinsed
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 small red onion diced
- 2 cloves of garlic minced
- 1 jalapeño sliced (optional for heat)
- 1 lime cut into wedges
- Fresh cilantro chopped
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
- Season the chicken breasts with salt, pepper, cumin, and paprika.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and golden brown.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
Step 2: Cook the Rice and Beans
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the diced red and yellow bell peppers, red onion, and jalapeño (if using). Cook until the vegetables are tender, about 5 minutes.
- Stir in the drained black beans. Add 2 cups of water and bring to a boil.
- Wash the rice and add it to the boiling bean mixture.
- Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
Step 3: Assemble the Bowls
- Divide the rice and bean mixture into bowls.
- Top each bowl with the sliced chicken.
- Garnish with fresh cilantro and a squeeze of lime juice.
- Serve with extra lime wedges on the side.
The Cuban Chicken and Black Bean Rice Bowl is not just tasty and simple to make it’s a dish that can be changed up and brings back happy memories.
It’s great for busy days and cheap meals, and you’ll want to make it all the time. Whether you’re a student, have a hectic job, or just like fast, healthy food, this bowl is perfect for anyone. Try it out and enjoy a little bit of comfort food whenever you want.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
Super easy and delicious! Great midweek dinner recipe. I added sliced avocado on the side and it was a perfect addition!
Thanks for your kind words and for trying the recipe, Whitney! I’m so glad you enjoyed it and found it easy to make. Love the idea of adding avocado – it sounds like a delicious and fresh twist. Your feedback means a lot and inspires me to keep sharing recipes. Hope you find many more to enjoy on the blog!
IS there a newsletter for this site? If so how do I subscribe? Recipes look delicious! Thanks