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Homemade Cuban Black Beans Chicken With Rice recipe photo

Cuban Black Beans Chicken With Rice

This Cuban Black Beans Chicken With Rice is a hearty delight! A flavorful fusion of tender chicken and black beans served over fluffy rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cuban
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 1 ½ cups long grain rice (soaked for 30 minutes prior to cooking; brown, black, or wild rice works too)
  • 2 tablespoons unsalted butter or olive oil
  • ¼ teaspoon salt
  • 2 ½ cups water
For the Chicken and Beans:
  • 2 cans black beans (drained and rinsed well)
  • 2 shallots (minced)
  • 1 bell pepper (any color, minced)
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 tablespoon minced cilantro
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ½ teaspoon chili spice
  • 1 pinch red pepper flakes (optional)
  • ¼ teaspoon salt
  • ⅓ cup chicken or vegetable stock
  • 1 tablespoon apple vinegar (or any tangy vinegar)
  • 2 tablespoons cilantro (minced)
  • 1 batch Avocado Cream (optional)
  • 1 Restaurant-style Mexican salsa (optional)
  • 1 Mango Pineapple salsa (optional)
  • 1 Sour cream (optional, flavored with lime and cilantro or hot sauce)
  • 1 Hot sauce (for serving, optional)

Equipment

  • Large skillet
  • Medium pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

Cooking Instructions:
  1. In a medium pot, melt the butter or heat the olive oil over medium heat. Add the rinsed rice and sauté for 2-3 minutes until it’s lightly toasted. Stir in the salt and water, then bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
  2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the minced shallots and bell pepper, sautéing until they soften, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
  3. Add the minced cilantro, oregano, cumin, chili spice, and red pepper flakes (if using) to the skillet. Stir to combine and cook for another minute. Next, add the drained black beans, chicken or vegetable stock, apple vinegar, and salt. Stir everything together and let it simmer for about 10 minutes to allow the flavors to meld.
  4. In a separate pan, heat a little olive oil over medium-high heat. Season the chicken with salt and pepper, then cook until golden brown and cooked through, about 6-7 minutes per side, depending on thickness. Once done, remove from heat, let it rest for a few minutes, and then slice it.
  5. To serve, fluff the cooked rice with a fork and divide it among plates. Top with the black bean mixture, followed by the sliced chicken. Drizzle with avocado cream and your choice of salsa. Garnish with extra cilantro and serve with lime-flavored sour cream or hot sauce for an added kick!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze black bean mixture and chicken separately for up to 3 months; rice is best stored separately.
  • Reheat in the microwave or on the stove, adding a splash of water or stock to maintain moisture.