Cuban Black Beans Chicken With Rice
The ultimate comfort food, Cuban Black Beans Chicken With Rice is a delicious, easy weeknight dinner that combines savory chicken, hearty black beans, and fluffy rice. Satisfy your cravings with this nutritious and flavorful dish that's perfect for any occasion!
Equipment
- Mixing Bowl
- Frying Pan
- Skillet
- Saucepan
- Baking Sheet
- Large Pot
- Oven
Ingredients
- 1 1/2 cups long grain rice Rinsed and soaked
- 2 tablespoons unsalted butter Or olive oil
- 1/4 teaspoons salt
- 2 1/2 cups water
- 2 cans black beans Drained and rinsed well
- 2 shallots Minced
- 1 bell pepper Minced (any color)
- 1 tablespoon olive oil
- 2 cloves garlic Minced
- 1 tablespoon minced cilantro
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon chili spice
- 1 pinch red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/3 cup chicken or vegetable stock
- 1 tablespoon apple vinegar (or any tangy vinegar)
- 2 tablespoons cilantro Minced for garnish
- 1 Avocado Cream
- 1 Salsa For serving
- 1 Hot sauce For serving
Instructions
- Preheat your oven to 400 degrees F. This ensures that your chicken cooks perfectly when it goes into the oven. The high temperature will help create a beautifully roasted exterior.
- Follow the recipe for Salsa Avocado Roast Chicken and roast the chicken. This dish pairs wonderfully with the beans and rice, making it a cohesive meal.
- In the meantime, cook your rice. Place a pot over medium-high heat and add in the butter (or olive oil). Once melted, add in the rinsed rice and sauté it in the butter for about 1 to 2 minutes, until it becomes fragrant.
- Add in the salt and water to the pot. Bring the mixture to a boil, then lower the heat to the lowest setting. Cover the pot, allowing the rice to cook for about 30 minutes until all the water is absorbed, and the rice is tender.
- If you're using wild, black, or brown rice, make sure it’s soaked for 30 minutes prior to cooking. This will help achieve the best texture.
- While the rice cooks, start working on the beans. In a deep skillet or cast iron pan over medium-high heat, add in the olive oil. Once heated, toss in the minced shallots and bell pepper, adding a pinch of salt. Sauté for about 2-3 minutes until the veggies soften.
- Add in the minced garlic and cilantro, sautéing for another minute until fragrant. The kitchen will smell fantastic!
- Next, add the black beans, spices, and stock to the pan. Bring this mixture to a boil. As it heats up, the flavors will meld beautifully.
- Once boiling, reduce the heat to a simmer. Allow the beans to soak up all the flavors for about 5 minutes. You’ll notice the sauce thickening and becoming luscious.
- Finish the beans by adding in the vinegar and additional cilantro. Turn off the heat and keep the beans covered until you're ready to serve.
- For the finishing touch, make the avocado cream by blending the ingredients together until smooth. This creamy topping will elevate your dish!
- To serve, place the rice on one side of the plate, the roasted chicken on the other side, and arrange the beans in the middle, overlapping both. Drizzle the avocado cream on one side, the salsa on another, and add a touch of hot sauce or sour cream for extra flavor.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Make sure to cool the dish before sealing.
- Freezing: You can freeze the beans and rice separately for up to three months. Thaw overnight in the fridge before reheating.
- Pairing: This dish pairs beautifully with a fresh garden salad or warm tortillas for a complete meal experience.
- Serving Temperature: For the best flavor, serve your dish warm. The beans and rice can be reheated, but avoid overheating to maintain texture.
- Garnishing: Fresh lime wedges and additional cilantro make excellent garnishes that enhance the flavor.