Cuban Chicken & Black Bean Rice Bowls – Flavorful, Protein-Packed Meal with Mojo Marinade

A Taste of Cuba in Your Own Kitchen

Hey friend! Have you ever craved a meal that feels like a tropical getaway, yet is hearty enough to satisfy your hunger? That’s exactly why I love making these Cuban Chicken & Black Bean Rice Bowls. Trust me when I say that once you try the citrusy mojo marinade paired with tender chicken, black beans, and fluffy rice, you’ll feel like you’re dining by the shores of Havana—without leaving your kitchen. I first discovered this recipe a few summers ago when I was experimenting with Cuban flavors, and ever since then, it’s been on my weekly rotation. It’s so comforting, packed with protein, and easy enough for busy weeknights.

Why You’ll Love This Recipe

If you’re anything like me, you want a meal that is both flavorful and fuss-free. These rice bowls deliver on both counts. The mojo marinade—bright with garlic, citrus, and a hint of cumin—turns ordinary chicken into something extraordinary. And layering that chicken over seasoned rice, black beans, sautéed peppers, and onions? It’s like a fiesta in every bite.

Plus, the nutritional perks make this dish a winner. You get lean protein from the chicken, fiber and antioxidants from the black beans, and a rainbow of vitamins from the peppers, onions, and fresh cilantro. I often find myself savoring each mouthful, knowing I’m getting a well-rounded meal that fuels me for the rest of the day.

Nutritional Benefits to Keep You Energized

• Lean Protein: Chicken breast or thighs provide high-quality protein to help repair muscles and keep you feeling full longer. I usually opt for chicken breast if I want something extra lean, but thighs add a juicier texture.
• Fiber & Plant-Based Protein: Black beans are a fantastic source of fiber, which supports healthy digestion and keeps blood sugar levels steady. They also add plant-based protein, making these bowls even more satisfying.
• Complex Carbohydrates: Brown rice or white rice (depending on your preference) gives you sustained energy. Brown rice, in particular, offers added fiber and nutrients like magnesium and B vitamins.
• Vitamins & Antioxidants: The vibrant bell peppers, onions, and fresh cilantro supply essential vitamins A, C, and K, plus powerful antioxidants to support immune health.
• Heart-Healthy Fats: A drizzle of extra-virgin olive oil in the mojo marinade provides monounsaturated fats, which are good for heart health. If you like, you can top your bowl with a few slices of avocado for extra creaminess and healthy fats.

Adaptable Variations for Every Taste & Diet

• Make it Spicy: If you love heat, add sliced jalapeños or a spoonful of harissa to the mojo marinade. You can also sprinkle crushed red pepper flakes over your finished bowl for an extra kick.
• For a Vegetarian Twist: Skip the chicken altogether and double up on black beans. You could also roast sweet potatoes or zucchini in the same mojo marinade for a flavorful plant-based protein and veggie option.
• Lower-Carb Option: Replace rice with cauliflower rice or shredded cabbage. Just sauté cauliflower rice with a touch of garlic before building your bowl to keep things light and low-carb.
• Gluten-Free Friendly: This recipe is naturally gluten-free—just be sure to check that your canned black beans and spices don’t have any hidden gluten additives.
• Extra Veggies: Feel free to toss in additional veggies like shredded carrots, corn kernels, or even sautéed spinach. I sometimes add diced mango or pineapple for a tropical sweetness that complements the savory chicken.

Cuban Chicken & Black Bean Rice Bowls Recipe

Ingredients

• For the Mojo Marinade – Chicken:
  • 1½ pounds boneless, skinless chicken (breasts or thighs), cut into 1-inch cubes or strips
  • ¼ cup fresh lime juice (about 2-3 limes)
  • 2 tablespoons fresh orange juice (about half a medium orange)
  • 3 cloves garlic, finely minced (use more if you’re a garlic lover!)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika (for a deeper, smoky flavor)
  • 1 teaspoon kosher salt (adjust to taste)
  • ½ teaspoon black pepper
• For the Rice:
  • 2 cups long-grain rice (brown or white), rinsed and drained
  • 4 cups low-sodium chicken broth (or water)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • ½ teaspoon salt
• For the Black Beans & Veggies:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • ½ medium yellow onion, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt & pepper, to taste
• For Assembly & Garnishes:
  • Fresh cilantro, chopped (about ¼ cup)
  • Avocado slices or diced avocado (optional)
  • Lime wedges, for serving
  • Pickled red onions (optional, but highly recommended for tang)
  • Hot sauce or salsa verde (for an extra punch)

Instructions

1. Marinate the Chicken:
   • In a medium bowl, whisk together lime juice, orange juice, minced garlic, olive oil, cumin, oregano, smoked paprika, salt, and pepper.
   • Add the cubed chicken to the marinade, tossing until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. (If you’re in a hurry, even 15 minutes helps!)
2. Cook the Rice:
   • In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed rice and toast lightly for 1-2 minutes, stirring constantly, until some grains turn slightly opaque.
   • Pour in chicken broth (or water), add the bay leaf and ½ teaspoon salt, then bring to a gentle boil. Reduce heat to low, cover, and let simmer for 18-20 minutes (for white rice) or 40-45 minutes (for brown rice), until all liquid is absorbed. Remove from heat, fluff with a fork, and discard the bay leaf.
3. Prepare the Black Beans & Veggies:
   • While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion, red pepper, and green pepper. Sauté for 4-5 minutes until softened and slightly caramelized.
   • Stir in the black beans, ground cumin, chili powder, and a pinch of salt and pepper. Cook for another 3-4 minutes, stirring gently, until the beans are heated through and coated with spices. Remove from heat and set aside.
4. Cook the Chicken:
   • Heat a separate large skillet or grill pan over medium-high heat. Add a light drizzle of olive oil. Once hot, add the marinated chicken in a single layer (you might need to do this in batches to avoid crowding).
   • Cook for 3-4 minutes per side (depending on the thickness), until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once done, transfer the chicken to a plate and let it rest for a few minutes.
5. Assemble the Bowls:
   • Divide the cooked rice among four bowls (about 1 cup of rice per bowl).
   • Top each portion of rice with a generous scoop of the black bean and pepper mixture.
   • Add the cooked mojo chicken on top of the beans.
   • Garnish with fresh cilantro, avocado slices (if using), and pickled red onions for a pop of color and tang.
   • Squeeze a fresh lime wedge over each bowl and drizzle a bit of hot sauce or salsa verde if you like heat.
6. Serve & Enjoy:
   • These bowls are best enjoyed immediately while everything is warm and vibrant. Grab your fork or spoon, dig in, and savor the explosion of Cuban-inspired flavors!

Practical & Valuable Tips for Success

• Marinade Magic: The longer you marinate the chicken, the deeper the citrus-garlic flavor. If you can, plan ahead and let it marinate for at least 2 hours or overnight.
• Rice Options: If you’re short on time, use pre-cooked frozen rice—just reheat it in the microwave or stovetop. You can also substitute with Spanish rice or cilantro-lime rice for an extra flavor twist.
• Beans from Scratch: If you have dried black beans, soak and cook them—seasoning them with a bay leaf and cilantro—for an even fresher taste compared to canned beans. This is ideal if you prefer to control sodium levels.
• Meal Prep Friendly: Cook a big batch of rice and beans over the weekend. Store in airtight containers in the fridge. Throughout the week, quickly grill your marinated chicken and assemble bowls in minutes.
• Make-Ahead Marinated Veggies: Chop your peppers, onions, and cilantro the night before. Store them separately so morning preparation is a breeze—perfect for busy weekdays.
• Storing Leftovers: Store leftover components separately for up to 3 days. Keep the chicken, beans, and rice in airtight containers. When ready to eat, reheat in the microwave or on the stovetop and assemble fresh bowls.
• Freezing Tips: You can freeze cooked mojo chicken in freezer-safe bags for up to 2 months. Thaw in the refrigerator overnight and reheat in a skillet or oven to restore juiciness. Rice and beans don’t freeze as well due to texture changes, but you can attempt freezing rice in small batches if needed.
• Customize Your Heat Level: Control the spice by adjusting the amount of chili powder in the beans or adding jalapeño slices to the marinade. If you love super spicy food, mix in a bit of cayenne pepper or chipotle powder.
• Presentation Matters: For a restaurant-style look, layer ingredients in a clear glass bowl or jar. Place rice on the bottom, beans in the middle, and chicken on top, finishing with colorful garnishes. It not only tastes amazing, but it also looks gorgeous.

Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?

   Absolutely! Chicken thighs bring more juiciness and flavor. Just adjust cooking time slightly—thighs may take a minute or two longer to reach 165°F (74°C).

2. Is there a way to make this recipe quicker on busy nights?

   Yes! Use pre-cooked or leftover rotisserie chicken. Simply toss shredded chicken in the mojo marinade and warm it briefly in a pan. You can also use microwaveable rice and canned beans to save time.

3. How do I make my black beans creamier?

   After heating the beans with spices, gently mash some of them against the side of the pan with a spoon or potato masher. This will create a creamier texture while leaving some beans whole for bite-sized chunks.

4. What can I use instead of lime juice if I don’t have any?

   You can substitute lemon juice or a combination of orange juice and a splash of white wine vinegar. Just adjust to taste so the marinade remains bright and tangy.

5. Can I grill the chicken instead of pan-cooking?

   Definitely! Grilling adds beautiful charred flavor. Preheat your grill to medium-high heat, oil the grates, and grill the marinated chicken for about 4-5 minutes per side, until cooked through. Be sure to oil the chicken lightly to prevent sticking.

6. How do I turn this into a meal prep recipe?

   Cook a large batch of rice and beans at the beginning of the week.