Some recipes become instant weeknight favorites, and these Cuban Chicken and Black Bean Rice Bowls are one of those meals I find myself making again and again.
Tender chicken is marinated in a vibrant blend of fresh orange juice, lime juice, garlic, cumin, oregano, and smoked paprika before being cooked until beautifully caramelized. It’s layered over fluffy cilantro lime rice with creamy Cuban black beans and finished with fresh mango salsa for the perfect balance of bright citrus, warm spices, and a touch of sweetness.
What I love most about these bowls is how every bite brings something different. The juicy chicken is packed with bold Cuban-inspired flavor, the rice soaks up all of the delicious juices, the black beans add richness, and the mango salsa keeps everything fresh and vibrant.
They’re also incredibly practical. Whether you’re feeding the family, prepping lunches for the week, or serving dinner for friends, these bowls come together with simple ingredients while feeling restaurant-worthy.
If you’re looking for a meal that’s colorful, satisfying, and full of fresh flavor, these Cuban Chicken Black Bean Rice Bowls deserve a spot on your menu.
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.
Why You’ll Love These Cuban Chicken and Black Bean Rice Bowls
- Packed with fresh citrus and garlic flavor
- Great for meal prep and leftovers
- High in protein and naturally gluten-free
- Easy to customize with your favorite toppings
- Family-friendly
- Perfect balance of savory, sweet, and fresh
- Made with simple pantry ingredients
Ingredients You’ll Need for the Cuban Chicken and Black Bean Rice Bowls
Rather than using plain grilled chicken, every component of these bowls is layered with flavor.
Cuban Chicken
The chicken is marinated in fresh orange juice, lime juice, garlic, cumin, oregano, smoked paprika, and a touch of chili powder before being seared until golden brown.
Cilantro Lime Rice
Fluffy jasmine rice tossed with fresh cilantro and fresh lime juice creates the perfect base for these bowls. I love using my homemade Cilantro Lime Rice because it’s light, bright, and soaks up all of the delicious juices from the chicken and black beans.
Cuban Black Beans
These black beans are simmered with onion, garlic, cumin, smoked paprika, and oregano for a rich, savory side that’s anything but ordinary. They’re hearty, flavorful, and the perfect complement to the citrus-marinated chicken.
Fresh Mango Salsa
My Fresh Mango Salsa adds the perfect pop of sweetness and freshness to these bowls. Made with ripe mangoes, red onion, cilantro, and lime juice, it balances the savory flavors and brightens every bite.
Fried Sweet Plantains
For an extra touch of Caribbean-inspired comfort, I love serving these bowls with my Fried Sweet Plantains recipe. Their caramelized sweetness pairs beautifully with the smoky spices and citrus flavors, making every bite even more satisfying.
How to Make Cuban Chicken and Black Bean Rice Bowls
Step 1
Marinate the chicken in the citrus mixture for at least 30 minutes. For the best flavor, marinate overnight.
Step 2
Cook the chicken until golden brown and the internal temperature reaches 165°F.
Step 3
Prepare the cilantro lime rice.
Step 4
Warm the Cuban black beans.
Step 5
Prepare the fresh mango salsa.
Step 6
Slice the chicken and assemble the bowls with rice, black beans, chicken, and the mango salsa. Finish with extra cilantro, lime wedges, avocado, or fried sweet plantains if desired.
Tips for the Best Cuban Chicken and Black Bean Rice Bowls
Marinate Longer
The longer the chicken marinates, the deeper the citrus and garlic flavors become.
Let the Chicken Rest
Resting the chicken for 5–10 minutes before slicing helps keep it juicy.
Use Fresh Citrus
Fresh orange and lime juice make a noticeable difference compared to bottled juice.
Prep Everything Ahead
Cook the rice, black beans, and salsa ahead of time for easy weeknight assembly.
Variations
Make It Spicy
Add cayenne pepper or diced jalapeños to the marinade.
Use Chicken Thighs
Chicken thighs stay extra juicy and are a great substitute for chicken breasts.
Add More Vegetables
Top your bowls with grilled peppers, roasted corn, or avocado.
Low-Carb Option
Swap the rice for cauliflower rice.
What to Serve with Cuban Chicken and Black Bean Rice Bowls
These bowls are hearty enough to enjoy on their own, but they pair beautifully with:
- Fried Sweet Plantains
- Avocado slices
- Pickled Red Onions
- Cuban Mojo Sauce
- Grilled corn
- Fresh green salad
Storage
Store the chicken, rice, black beans, and mango salsa separately in airtight containers for up to 4 days.
For the freshest flavor, assemble the bowls just before serving.
The chicken and black beans also freeze well for up to 3 months.
Frequently Asked Questions
Can I meal prep these bowls?
Absolutely! They’re one of my favorite recipes for meal prep because each component stores well and reheats beautifully.
Can I grill the chicken instead?
Yes! The citrus marinade is fantastic on the grill and adds an extra layer of smoky flavor.
Can I use canned black beans?
Definitely. Canned black beans make this recipe easy enough for busy weeknights while still delivering plenty of flavor.
What’s the best rice to use?
Jasmine or basmatic rice is my favorite because it’s light, fluffy, and pairs perfectly with the Cuban-inspired flavors.
Final Thoughts
If you’re looking for a meal that’s fresh, flavorful, and easy enough for any night of the week, these Cuban Chicken and Black Bean Rice Bowls are one you’ll find yourself making again and again. Between the juicy citrus-marinated chicken, fluffy cilantro lime rice, savory black beans, and sweet mango salsa, every bite is packed with bold, vibrant flavor.
Whether you’re meal prepping lunches for the week or serving dinner to family and friends, I hope this recipe becomes a favorite in your kitchen just like it has in mine.
If you give these bowls a try, I’d love to hear what you think! Leave a comment below and don’t forget to rate the recipe—it truly helps my small business and helps other readers discover it too.
Looking for more flavorful meals? Be sure to try my Easy Cilantro Lime Rice, Easy Cuban Black Beans, and Fresh Mango Salsa to complete the meal.
Happy cooking!
— Evi ❤️
Cuban Chicken & Black Bean Rice Bowls
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!
Notes
Recipe Tips
- Marinate overnight for maximum flavor.
- Fresh citrus makes a huge difference.
- Meal prep all components separately.
- Add avocado just before serving.
Nutrition Information:
Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 829Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 71mgSodium: 1633mgCarbohydrates: 112gFiber: 23gSugar: 21gProtein: 49g
Looks delicious! Thanks for sharing the recipe! My husband and I can’t stand cilantro though, but I am sure it would taste just as great with regular rice!
It sure will! Thanks Diana!
I love how simple but flavorful this is! And I’m addicted to half mashed black beans with spices….so good!
Thanks!!
Now this looks like a dish I could really enjoy fixing and eating. I already have the black beans cooked.
Easy as ever!!
Oh my goodness! I love the flavors in this dish! It looks soooooooo good!!!
Thanks!!
That seems like an awful lot of liquid for the jasmine rice. I usually cook slightly above 1/1 ratio if I rinse it which I always do.
plaintains are my favorite! I think theyd be a great addition to this bowl!
Thanks Kristen!
Hubby is here looking over my shoulder and saying, “Dinner, tonite?” 🙂
Hehe! Did you guys enjoy?!
I must confess I’ve never ate cuban style food before, but bestill my heart I need to now! This looks so amazing!
Thanks Cara!
Oh my gosh I grew up in Florida and I adore Cuban food. This has my mouth watering. I’m a pescetarian, so I may sub fish or perhaps even veg chikn for this but wow. Must now have all the fried plantains!
This would be delicious with fish!! Thanks Jenj!
Hmmm yeah, guess what the Pittersons having for dinner tonight! Girl, this looks amazing. As a fellow Trini, these spices are right up my alley. Absolutely love it, and thanks for sharing the recipe.
Thrifting Diva
http://www.thriftingdiva.com
Thanks girl!! I hope you guys loved it!!
this sounds – and looks – ridiculously good! i love cuban flavors & black beans!
Thank you!
I can almost taste this through my computer right now!!! Looks so delicious and definitely want to try it ASAP!
Thanks Cassie!! I hope you like it!
The food looks delicious but the wine makes it look even better. I am seriously drooling over the combination. You should come cook for me 😛
Hehe thanks so much ☺️
What a perfect pairing. I absolutely love WENTE wines and this dish looks spectacular
Their wines are delicious!!
LOVED your post! This all looks delicious :).
Would love it if you would check mine out as well!
http://www.coffeetocosmos.com/blog/celebrating-the-love-of-the-journey-with-wente-vineyards
xoxo,
Lara
Coffee to Cosmos
Thanks!!
I am SO SO SO SO SO making that chicken!! Looks insane! GET IN MY FACE HOLE!
Thanks GiGi!
Making this tonight and adding fire roasted corn! Looks so good 😉
Thanks Lori! Hope you loved it 🙂
Can you share your mango salsa and fried plantain recipes? This looks so good!
Thanks Alison! Yes I can definitely do that! Look out for both <3
Yes, please share the Mango Salsa & Plantain recipes please 🙂
This was excellent!! We live in Georgia now but originally from the Tampa area in Florida known for great Cuban food. I miss my Cuban food but can now make it from home. Can’t wait to try it with pork. Mango salsa is a must. Thank you so much.
Thanks so much Debbie! So glad you guys like it! And pork… Now that’s next level. I know it’s going to be excellent! 🙂
Now, this is my kind of bowl. It’s overloaded with our favorites! I totally love this, it looks absolutely delicious and yummy!
A one meal in a bowl with a lot of flavors.
I am so excited to make this for my family!
OMG. This is ridiculously good. My husband and I were drooling and licking our bowls. If you are wondering “should I make this?” Yes. Yes you should.
There’s no salsa recipe so I chopped mango, small onion, tomatoes, avocado and cilantro and threw in a little olive oil, kosher salt and honey. Delicious …
The beans are so good. I’ve never made them like this but I always will from now on.
My only complaint is that it took a really long time to make to prep everything (2-3 hours). But we decided it was so worth it. Especially if you double it and don’t have to cook the next day.
This was delicious! I almost didn’t make the salsa cause the store didn’t have a mango. But, got one at another store and was perfect. The sweetness of the salsa with the spices in the beans and chicken was so good. One question though. My marinade was thick and almost like a paste. There wasn’t anything to reduce. Did I do something wrong?
Hi Kathy! Im so glad you liked the recipe! The marinade is supposed to be on the thick side but if you find it to thick you can always cut it with some lime juice or a little water.
Didn’t see the instructions for making the Mango Salsa?
Hey Julie. The Mango Salsa recipe is live: https://evseats.com/the-ultimate-guide-to-making-sweet-and-spicy-mango-salsa/here
Can you enjoy this cold or room temperature. I want to meal prep them thank you.
You can enjoy it, room temp, however, I’d always recommend having it hot.
This was phenomenal! So much flavor in every bite! Thank you for this recipe, I will definitely be making this again
Im so glad you enjoyed it Allie! Thank you:)
Great dish, but the cumin flavor was overwhelming. I would make it again, but just add a few sprinkles of cumin.
Thanks for your feedback Liane. I do like my food heavily spiced so always feel free to adjust the amounts. 🙂
This meal is SO, SO, SO good! Thank you! It will be on regular rotation around here.
This was excellent and will be on rotation at our house for sure! Would be good with pork tenderloin or shrimp as well.
Do I add the oil to the marinade before cooking the chicken?? Thank you
Hi Brad! No the oil is for cooking the chicken 🙂
hi EV, enjoying your recipes, I’m a rice lover also and the latest experiment was with coconut oil and bay leaves but the next time I’m going to pulverize the bay leaves in a spice grinder with some star anise and cinnamon to see more flavor!
Hi Vinnie, That sounds amazing! Please come back and let me know how it turns out!
Am I missing the mango salsa recipe?
Fabulous!! Everyone in my family from kids to grandparents loved this recipe. Thank you for sharing!
Absolutely delicious!
This was amazing! My husband begged me to put it in on the rotation! Because I’m not Puerto Rican or Cuban I didn’t really know how to make the tostones well. I found another pin showing me how to make tostones, added a fresh Mango to a market Mango pico de gallo made in our grocery store and it really rocked. We finished it off with Prickly Pear Hard Seltzer Margaritas! I wish I could add a pic because it was so festive!
I made the seasoning for the chicken. I found it to be a very think like a paste. I read a comment that this was correct. There wasn’t really any way to “cook down” the second part of the Spice/sauce marinade. I found my chicken had a slight bitter flavor from one of the spices. Is this why you add the mango salsa? To temper the flavor?? My beans came out fine. I am wondering if there is something that I missed? Any advice would be appreciated.
Thanks for sharing I’m a man, who love to hear heartfelt cooking memories of our sweet dear mothers. I’m definitely going to try this recipe.
Thank you Jamie!
I love black beans but husband does not. Could pinto beans be substituted?
Has anyone made this? All I see are comments about how good it looks. Those are not real helpful for someone wanting to know how it tastes.