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When it comes to vibrant, flavorful meals, few dishes embody the spirit of the Caribbean quite like Caribbean Fiesta Chicken and Black Bean Rice Bowls. This delectable recipe combines succulent chicken, hearty black beans, and a medley of colorful vegetables, all served over a bed of fluffy rice. Not only is this dish a feast for the eyes, but it's also a powerhouse of nutrition, making it ideal for anyone seeking a wholesome meal that doesn’t compromise on taste.

Cuban Chicken & Black Bean Rice Bowls -

Transport your taste buds to the Caribbean with these vibrant Fiesta Chicken & Black Bean Rice Bowls! Juicy marinated chicken thighs are paired perfectly with hearty black beans, fluffy rice, and sautéed veggies, all topped with creamy avocado and fresh cilantro. This easy recipe is packed with bold flavors and a zesty kick from lime juice. Perfect for any meal, these bowls are sure to impress at dinner or any casual gathering! Easy to make and absolutely delicious!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 can (15 oz) black beans, rinsed and drained

1 cup long-grain white rice

1 can (14 oz) diced tomatoes with green chilies

1 medium red bell pepper, diced

1 small red onion, diced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro

Salt and pepper to taste

2 tbsp olive oil

2 cups chicken broth

1 avocado, sliced (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, mix the olive oil, lime juice, cumin, smoked paprika, cayenne pepper, salt, and pepper. Add the chicken thighs and coat them well. Cover and let it marinate for at least 30 minutes, or up to overnight in the refrigerator for enhanced flavor.

    Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid has been absorbed. Fluff with a fork and set aside.

      Sauté Vegetables: In a large skillet, heat a little olive oil over medium heat. Add the diced red onion and bell pepper and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

        Cook the Chicken: Remove the marinated chicken from the refrigerator. In the same skillet, push the sautéed vegetables to one side and add the chicken to the pan. Cook for about 5-6 minutes on each side or until the chicken is cooked through and has a beautiful golden brown crust. (You can cut the chicken to check that it is fully cooked.)

          Mix the Black Beans: Once the chicken is cooked, add the black beans and diced tomatoes (with green chilies) to the skillet. Stir everything together and cook for another 3-4 minutes until heated through. Adjust seasoning with salt and pepper to your liking.

            Assemble the Bowls: In serving bowls, start with a base of fluffy rice. Top with a generous portion of the chicken and black bean mixture. Sprinkle fresh cilantro over the top and add slices of avocado for creaminess.

              Serve: Serve each bowl with lime wedges on the side for an extra burst of freshness.

                Prep Time: 30 mins | Total Time: 1 hour | Servings: 4