Cuban Chicken & Black Bean Rice Bowls

Cuban Chicken & Black Bean Rice Bowls - Ev's Eats (2024)

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A little magic went down in the kitchen earlier today, and they involve these Cuban Chicken & Black Bean Rice Bowls.

Cilantro-limerice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that’s not enough, the bowls are then topped with mango salsa and some sweet fried plantains on the side, perfection.

Cuban Chicken & Black Bean Rice Bowls - Ev's Eats (1)

This recipe is special for me as it is near and dear to my heart. One of the reasons I fell in love with cooking was because I always had strong, positive female role models who always took such care and pride in preparing meals for their loved ones. From my grandma, to my mom, down to my aunties they showed me how to put love in food, and how it was the most important ingredient. Recently I lost one of my aunties, and I want to dedicate this post and recipe to her.

One of my earliest memories of my Aunt was her preparing breakfast for my Uncle and all of her nieces and nephews. She used to make the best sausages, and her kitchen was never dull as she would dance and sing all while cooking. We used to laugh as kids because food used to fly around the kitchen whenever she was in there, and man her food was ALWAYS amazing!

Cuban Chicken & Black Bean Rice Bowls - Ev's Eats (2)

It’s been tough dealing with losing her, but I take comfort in knowing that she’s always with me especially when I’m in the kitchen. In my culture, we celebrate life and not death. So to celebrate her life and the love of the journey that life takes us all on, I decided to get in the kitchen and whip up these Cuban Chicken & Black Bean Rice Bowls (something I know she would’ve loved) and pour a glass of Wente Vineyard’s Riva Ranch Chardonnay as a toast to her and all the lives she touched.

Cuban Chicken & Black Bean Rice Bowls - Ev's Eats (3)

MANGO SALSA RECIPE

Cuban Chicken & Black Bean Rice Bowls - Ev's Eats (4)

Cuban Chicken & Black Bean Rice Bowls - Ev's Eats (5)

You can top the bowls with whatever you like. I went with a mango salsa, which I have an amazing recipe for here, and of course some fried plantains! Also, if you guys are interested in a fried plantain tutorial let me know in the comments, and I will definitely try to get one up! <3

UPDATE: As promised here is the FRIED PLANTAIN RECIPE <3

Cuban Chicken & Black Bean Rice Bowls - Ev's Eats (6)

Cuban Chicken & Black Bean Rice Bowls - Ev's Eats (7)

Wente’s Riva Ranch Chardonnay 2014 went PERFECTLY with these Cuban Chicken and Black Bean Rice Bowls!! As I poured the first glass and we made a toast to my Aunt, it truly was a magical moment. Notes of tropical fruit and creamy butter make this wine smooth and crisp and they were made for each other.

Did you guys know, May 25th is National Chardonnay Day? Perfect way to celebrate is with Wente and toasting to the love of the journey with your loved ones! Check out their page for a list of all of their delicious wines, and if you’re making this recipe don’t forget to grab a bottle of the Riva Ranch 2014 Chardonnay!

Cuban Chicken & Black Bean Rice Bowls

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cilantro-lime rice and Cuban-style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that’s not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.

Ingredients

Chicken

3 Tbsp. vegetable oil
2 large chicken breasts, diced
2 Tbsp. ground cumin
1 Tbsp. chili powder
1 Tbsp. dried oregano
salt and pepper to taste
4 garlic cloves
Zest and juice of 1 orange
Zest and juice of 1 lime

Black Beans

2 tsp. vegetable oil
½ yellow onion, diced
3 cloves garlic, minced
2 cans black beans, drained
2 tsp. ground cumin
1 tsp. smoked paprika
salt and black pepper to taste

Cilantro-Lime Rice

1 tsp. vegetable oil
½ yellow onion, diced
1 ½ cups Jasmine rice
3 cups low sodium chicken broth
Zest and juice of 2 limes
½ cup cilantro, chopped
salt and black pepper to taste

Instructions

Chicken

To a blender, combine the ingredients for the chicken marinade. Add the cumin, chili powder, dried oregano, salt and pepper, 4 cloves garlic, zest and juice of 1 orange, and the zest and juice of 1 lime to the blender. Blend together until everything is finely chopped and smooth.
Add the chicken to a bowl or a Ziploc bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for at least 30 minutes, or overnight in the marinade.
Heat a large skillet with vegetable oil over medium-high heat. Once the pan is hot add the chicken and cook, 10-12 minutes or until browned all over and cooked throughout. Add the remaining marinade to the skillet and cook until it has reduced slightly, about 5 minutes.

Black Beans

Heat the vegetable oil in a large cast iron skillet over medium high heat. Add the onions and saute for 3-4 minutes, until soft and translucent. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about half of the beans in the pan, then mix it all together. Season with salt and pepper if necessary.

Cilantro-Lime Rice

Heat the oil in a large saucepan over medium-high heat. Add the onion and saute until soft. Add the rice and stir to coat with the oil allowing to toast for about a minute. Add the chicken broth and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid onthe pan. Cook for about 15 minutes, until most of the liquid has absorbed.
Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes. Add the lime, cilantro and season with salt and pepper, to taste.
To serve, divide the cilantro lime rice among bowls. Top with chicken and black beans. Add mango salsa and fried plantains if desired!

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 829Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 71mgSodium: 1633mgCarbohydrates: 112gFiber: 23gSugar: 21gProtein: 49g

FAQs

What is the history of Cuban black beans and rice? ›

It is presumed the dish gets its name from the time when the Moors occupied the Iberian Peninsula. The black beans represent the Moors and the white rice represents the Christians. This flavorful bean and rice dish, representative of Spanish occupation, is popular in Cuba.

In which country would you find a meal of plantains black beans rice and ropa vieja? ›

One of the most popular entrees in Cuban cuisine is ropa vieja. This stewed shredded beef dish is slow cooked in fresh tomatoes, onions, peppers, garlic and wine to create a mouthwatering meal. And following its origins, the dish is accompanied by white rice, black beans and sweet plantains.

Find Out More ›

Why do Mexicans eat rice and beans with everything? ›

It's a Cultural Food Staple

Rice and beans are one of the most common food combinations in Latin American cuisine. Therefore, it's a way for Latinos like me to connect to our roots and find satisfaction in our meals.

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What culture eats black beans and rice? ›

In fact, most Latin American and African meals would not be complete without them! Different regions have their own favorite rice and bean pairings: In Brazil, black beans are most popular in beans-and-rice combinations, as well as in the Caribbean's famous black bean soup, sopa de frijol negro.

Read On ›

Where did black beans and rice originate? ›

The food pairing is thought to have originated in Africa and traveled over to the Americas during the slave trade, where beans and rice now remains an integral part of Latino culture.

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What is the history of arroz con frijoles? ›

For dinners, arroz con frijoles, or rice and beans, were a given. This quintessential Mexican side dish, as many Mexican dishes, is a product of Spanish colonization. Not native to Mexico, rice as a crop was introduced as early as the 1500s.

What is the history of forbidden black rice? ›

When they went to the market to buy some, they learned that black rice is called hei mei in Chinese, but is also referred to as 'longevity rice' or 'tribute rice', because according to legend in the Sung and Tang Dynasties (about 900 CE) it was reserved for the emperors to ensure their good health and long life.

Tell Me More ›

What is the history of rice and beans in Latin America? ›

Genetic analyses of the common bean Phaseolus shows that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops. Asian rice was introduced to Mexico and Brazil during the colonial era by the Spanish and the Portuguese.