These Cuban Chicken and Rice Bowls bring together insanely flavorful chicken, black beans, fried plantains and fluffy rice! They’re the perfect gluten free and dairy free dinner to make when you want something unique yet packed with protein, fiber and healthy fats. Plus, it’s made with easily accessible ingredients and no fancy techniques!
I’ll be honest…I LOVE Latin-American food but I haven’t cooked it at home super often. I mostly didn’t know where to start and felt intimidated by all the ingredients I would have to buy. And a lot of them weren’t even available at my local grocery store. But when I saw that Loisa just launched all their products at Whole Foods, it was game overrr!
Now that I’ve ventured into creating some Cuban and Latin-American inspired dishes…there’s no going back. We’ve already made these cuban chicken and rice bowls twice and my husband loves them so much that he requested I meal prep them every week. Coming from a picky guy, that’s the ultimate stamp of approval lol.
Everything is better in bowl form and that applies to these cuban chicken and rice bowls too. With juicy flavorful chicken, easy cuban black beans, fluffy white rice, sweet fried plantains, crisp romaine and creamy avocado…these bowls check all of the boxes for me. A variety of textures & flavors and plenty of protein, fiber and healthy fats! I think you’re going to love em 🙂
Why You’ll Love these Cuban Chicken and Rice Bowls
- These bowls have so many delicious Cuban-inspired elements!
- They are gluten free and dairy free.
- The cuban chicken is incredibly flavorful, yet easy to make.
- These cuban bowls are a great source of protein, fiber and healthy fats.
- They make for delicious leftovers or a meal prep lunch option.
What You Need to Make these Cuban Chicken and Rice Bowls
For the Chicken:
- Boneless, Skinless Chicken Thighs: Chicken thighs are always my preference for recipes like this because they remain so moist & juicy!
- Avocado Oil: About 2 tbsp to marinate the cuban chicken.
- Lime Juice: Juice from 1/2 lime adds a bit of flavor and also tenderizes the chicken as it marinates.
- Adobo & Sazón: These cuban chicken thighs are incredibly flavorful and it all comes from two spice blends! These ones from Loisa are my favorite because they’re organic and all-natural. You can order them online or find them at all Whole Foods locations.
For the Black Beans:
- Black Beans: To keep these cuban black beans quick and easy, we’re using some canned vs dry beans. Do NOT drain the liquid!
- Yellow Onion: Finely diced.
- Red Bell Pepper: For a pop of color and an extra serving of veggies.
- Garlic: Fresh minced is preferred, but you can substitute garlic powder in a pinch.
- Red Wine Vinegar: You don’t need much, but a pop of acidity from red wine vinegar (or apple cider vinegar) really brings these cuban black beans to the next level.
- Cumin, Oregano, Kosher Salt & Black Pepper: Simple seasonings to add a bit more flavor to the beans.
For the Plantains:
- Ripe Plantain: Make sure to get a plantain that is pretty ripe. It should be yellow with some black spots on it…NOT green. Then slice it “on the bias” AKA on the diagonal.
- Avocado Oil: This neutral, high smoke point oil is the perfect healthy option to shallow fry the plantains in. Refined coconut oil would also be great.
For the Bowl:
- Long-Grain White Rice: Cook some white rice according to package directions in either water or broth for extra flavor.
- Romaine: Shredded romaine bulks these bowls up and provides some crisp texture.
- Avocado: I love adding a few slices of creamy avocado.
- Cilantro: Optionally, top with some chopped cilantro.
How To Make these Cuban Chicken and Rice Bowls
Marinate the Cuban Chicken:
First, in a large bowl or storage container, whisk together the avocado oil, sazón, adobo and lime juice. Then add chicken thighs and toss to coat. Cover with plastic wrap or a lid and then transfer to the fridge to marinate for at least 30 minutes, but preferably 2 hours.
Prepare Cuban Black Beans:
Next, bring a small pot to medium heat. Once hot, add a bit of avocado oil to coat the bottom of the pot. Then, add diced onion and bell pepper. Sauté, stirring occasionally, for about 5 minutes, until tender and translucent. Then, add garlic and cook for 1 more minute.
Now, add in black beans (including the liquid from the can), red wine vinegar, and spices. Stir to incorporate. Then, reduce heat to low and let simmer for about 15 minutes. Throughout the cook time, stir occasionally, and use the back of your spatula to smoosh some of the beans.
Cook the Rice:
Meanwhile, add water to another small pot and bring to a boil. Once boiling add your rinsed rice. Then, reduce heat to low, cover the pot and allow the rice to simmer for 15 minutes. Remove from the heat, keep the lid on, and let it steam for an additional 5 minutes.
Cook & Cube the Cuban Chicken:
Next, bring a grill pan to medium heat. Once hot, add marinated chicken thighs. Let cook for 5-6 minutes per side, or until done through. Transfer to a cutting board and chop up into cubes.
Shallow Fry the Plantains:
Bring a large pan to medium heat. Once hot, add avocado oil. Make sure the avocado oil is nice and hot (should be glistening/shimmering) before adding plantain slices. Do not over-crowd the pan…there shouldn’t be any overlap. Let the plantains cook for about 3 minutes per side, or until golden. Remove from the pan and place onto a paper towel lined plate. Dab off excess grease.
Assemble Your Cuban Chicken and Rice Bowls:
Finally, assemble your cuban bowls with some shredded romaine, cooked rice, black beans, cubed chicken, plantains, avocado and cilantro. Enjoy!
Is this an Authentic Cuban Arroz con Pollo Recipe?
Definitely not! I love drawing inspiration from other cultures, but I will never claim that my recipes are authentic. Chicken and Rice directly translates to Arroz con Pollo in Spanish, and is a common one-pot Cuban dish that features bone-in chicken thighs, rice, some veggies and lots of flavor.
My recipe for cuban chicken and rice features similar seasonings, including adobo and Sazón, but is served bowl-style along with cuban black beans, white rice, fried plantains, romaine and avocado. The flavors and vibes are similar, but the presentation and eating experience is a bit different!
I intentionally created this recipe to be widely accessible. You don’t need any rare, mysterious ingredients…everything can be found at your local Whole Foods! It also uses simple techniques that you’re likely already used to.
What are Adobo & Sazón? Where Can I Buy Them?
In case you’re unfamiliar, adobo and sazón are two seasoning blends that are common in Latin-American cooking. They are considered “all-purpose” blends that are added to almost everything! And I totally understand why…I’m fully hooked now.
The exact recipes vary from region to region but the adobo that I used is made from salt, garlic, turmeric, black pepper and oregano. And the sazón is made from salt, achiote, cumin, coriander, garlic, oregano and black pepper.
The brand of adobo and sazón that I love is called Loisa. Unlike many other brands, all their products are organic, non-GMO and all-natural. Plus, they just launched in ALL Whole Foods locations so they’re easy to find.
One last note – using 1 tbsp of each of these seasoning blends to marinate the chicken thighs in does yield pretty salty chicken. My husband and I love it this way, but if you’re sensitive to salt, you should try reducing it to 1/2 tbsp each OR consider using Loisa’s salt-free blend and adding about 1 tsp of kosher salt to the marinade.
Other Topping Ideas for these Cuban Chicken and Rice Bowls:
These cuban chicken and rice bowls already have so many amazing elements, but if you want to take it a step further, here are a few additional topping ideas…
- Pico de Gallo: Store-bought or homemade (check out this recipe for inspo).
- Mango or Pineapple Salsa: A bright, fruity touch here would really add to the Caribbean vibes! I don’t have a recipe for mango salsa, but I do have one for pineapple cucumber salsa.
- Pickled Red Onions: Pickled red onions work on anything imo.
- Lime Juice: A squeeze of fresh lime juice is a delicious garnish for these cuban chicken and rice bowls.
How Should I Store Leftover Cuban Chicken and Rice Bowls?
These cuban chicken and rice bowls actually make great leftovers so they’d be awesome as a meal prep lunch option! You can store the chicken, black beans, rice and plantains in one container as they will all need to be warmed up when you’re ready to eat leftovers. However, I’d recommend storing the romaine, avocado and cilantro separately and adding it to the bowl after re-heating. Everything will stay good stored in the fridge for about 4 days!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Delicious Bowl Recipes?
- Paleo Sloppy Joe Bowls
- Mediterranean Harissa Chicken Bowls
- Deconstructed Healthy Burger Bowls
- Easy Dutch Oven Carnitas Bowl
- Honey Lime Salmon Bowl with Pineapple Cucumber Salsa
- Cheesy Marinara Ground Turkey Rice Bowls
Cuban Chicken and Rice Bowls
Equipment
- large bowl or container
- whisk
- 2 small pots
- spatula
- large pan
- large plate
- paper towels
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp avocado oil
- 1 tbsp sazón *
- 1 tbsp adobo *
- juice from ½ lime
For the Black Beans:
- avocado oil
- 1 can black beans (15oz, do NOT drain liquid)
- ½ red bell pepper finely diced
- ½ yellow onion finely diced
- 3 garlic cloves minced
- ½ tbsp red wine vinegar or apple cider vinegar
- ¾ tsp kosher salt
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp black pepper
For the Rice:
- ½ cup dry long-grain white rice
- 1 cup water (or broth)
For the Plantains:
- 1 ripe plantain peeled & sliced
- 2 tbsp avocado oil
For the Bowls:
- shredded romaine lettuce
- sliced avocado
- chopped cilantro
Instructions
- In a large bowl or storage container, whisk together the avocado oil, sazón, adobo and lime juice. Then add chicken thighs and toss to coat. Cover with plastic wrap or a lid and then transfer to the fridge to marinate for at least 30 minutes, but preferably 2 hours.1.5 lbs boneless, skinless chicken thighs, 2 tbsp avocado oil, 1 tbsp sazón, 1 tbsp adobo, juice from ½ lime
- Bring a small pot to medium heat. Once hot, add a bit of avocado oil to coat the bottom of the pot. Then, add diced onion and bell pepper. Sauté, stirring occasionally, for about 5 minutes, until tender and translucent. Then, add garlic and cook for 1 more minute.avocado oil, ½ red bell pepper, ½ yellow onion, 3 garlic cloves
- Add in black beans (including the liquid from the can), red wine vinegar, and spices. Stir to incorporate. Then, reduce heat to low and let simmer for about 15 minutes. Throughout the cook time, stir occasionally, and use the back of your spatula to smoosh some of the beans.1 can black beans, ½ tbsp red wine vinegar, ¾ tsp kosher salt, ½ tsp cumin, ½ tsp oregano, ¼ tsp black pepper
- Meanwhile, add water to another small pot and bring to a boil. Once boiling add your rinsed rice. Then, reduce heat to low, cover the pot and allow the rice to simmer for 15 minutes. Remove from the heat, keep the lid on, and let it steam for an additional 5 minutes.½ cup dry long-grain white rice, 1 cup water
- Bring a grill pan to medium heat. Once hot, add marinated chicken thighs. Let cook for 5-6 minutes per side, or until done through. Transfer to a cutting board and chop up into cubes.
- Bring a large pan to medium heat. Once hot, add avocado oil. Make sure the avocado oil is nice and hot (should be glistening/shimmering) before adding plantain slices. Do not over-crowd the pan…there shouldn't be any overlap. Let the plantains cook for about 3 minutes per side, or until golden. Remove from the pan and place onto a paper towel lined plate. Dab off excess grease.1 ripe plantain, 2 tbsp avocado oil
- Assemble your cuban bowls with some shredded romaine, cooked rice, black beans, cubed chicken, plantains, avocado and cilantro. Enjoy!shredded romaine lettuce, sliced avocado, chopped cilantro
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.