Cuban chicken with black beans and rice

You don’t have to be from the previously forbidden island to make a great Cuban inspired meal that’s ready in less than an hour. Of course, the old school method would say soak raw black beans overnight. But it’s so much easier to open a can and let the flavors come together in a quicker and natural way.

And, oh, those flavors become so much better when they sit overnight and you heat them up the next day.


1lb chicken breasts or boneless, skinless thighs. Cut into fork-sized pieces
1/2 yellow onion, diced
1 green or red bell pepper, diced

2 cloves garlic, minced
1 thumb sized chunk of fresh ginger, grated
1 jalapeño, finely chopped
1 can black beans, rinsed and drained
Handful, chopped cilantro
Dash paprika

2 limes, juiced
Lime zest

2 C chicken or vege broth
1 C white rice

Cuban black beans and rice
Put the cubed chicken into a casserole dish.
Season with salt and pepper and a dash of paprika

Sauté the onions, garlic and peppers in a pan with a little olive oil until tender. Maybe three minutes.

Mix the beans and the accompanying ingredients in a bowl. Stir in the sauté mixture.

Pour the bowl mixture over the chicken and spread to cover.

Heat the oven to bake at 375 degrees. Put the dish in, uncovered for 25 minutes.

In the meantime, cook the white rice. Should be about 20 minutes after liquid is boiling, rice is added, and temp is reduced to simmer, covered.

Plate with rice and cover with the chicken melange. Sprinkle with cilantro and serve. Choose your favorite hot sauce to slather each bite. Tapatio is a simple, but excellent condiment.

Squeezes of lime juice are also a welcome jolt to the senses. And tomorrow…the leftovers will be even more authentic and wonderful.