Description
Cuban Chicken & Black Bean Rice Bowls are a flavorful, vibrant dish that brings the taste of Havana to your kitchen. With tender chicken, hearty black beans, and colorful bell peppers, this recipe is perfect for gatherings or cozy nights in.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed
- 1 cup brown rice
- 2 bell peppers (1 red, 1 green), chopped
- 2 tsp ground cumin
- 2 tsp paprika
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 2 tbsp extra virgin olive oil
Instructions
- Begin by marinating the chicken with cumin and paprika for at least 30 minutes.
- Cook the brown rice in a saucepan with double the amount of water until fluffy (about 30 minutes).
- In a skillet, heat olive oil over medium heat and sauté seasoned chicken for 7–8 minutes on each side until golden brown.
- Add chopped bell peppers halfway through cooking the chicken; pour in soy sauce and stir until fragrant.
- Once cooked through (165°F internal temperature), mix in rinsed black beans and gently combine.
- Finish with a squeeze of lime juice and garnish with fresh cilantro before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Cuban
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 75mg