Cuban Chicken and Rice Bowls
American Kitchen
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Cuban Chicken and Rice Bowls

Let’s be honest - sometimes we all just want a dinner that delivers maximum flavor without requiring a ton of time in the kitchen, and these Cuban Chicken and Rice Bowls deliver on that! 

A simple mix of super spiced chicken breast, sautéed peppers and onions, black beans, cilantro lime rice and plantain chips make this simple dinner flavor packed and easy to prep. 

Since this dish only makes 2 servings we use an 8-inch nonstick frying pan but you could easily scale up to our 12-inch nonstick frying pan if you want to make this dish for a larger crowd – simply double the ingredients and you’re good to go! 

Cuban Chicken and Rice Bowls

Prep time: 15 minutes 
Cook time:  15 minutes
Total time:  30 minutes
Yield: 2 servings


2 tablespoons olive oil
1 large boneless skinless chicken breast, cut into bite sized pieces 
1/2 teaspoon chili powder 
1/4 teaspoon cumin 
1/4 teaspoon smoked paprika 
1/4 teaspoon garlic powder 
1/4 teaspoon kosher salt 
2 cups thinly sliced bell pepper, red, green or yellow 
1/2 small yellow onion, thinly sliced 
4 cups white rice, cooked 
1 tablespoon minced cilantro 
1/2 lime, juiced 
1/2 cup black beans 
Plantain chips, optional 


1. In your American Kitchen Cookware 8-inch nonstick frying pan, add olive oil and set over medium high heat. 

2. Once the oil is hot, add in the chicken and season with chili powder, cumin, smoked paprika, garlic powder and kosher salt. Cook until the chicken is firm and fully cooked, about 7 minutes. 

3. Take out the chicken and throw the peppers and onions into the skillet. Cook just until softened and if the pan needs more oil drizzle in 1 tablespoon. Once cooked, remove from the heat and set aside. 

4. In a bowl, add your cooked rice and stir in minced cilantro and lime juice. 

5. To serve, put 2 cups rice into each bowl and top with equal amounts of chicken, peppers, black beans and plantain chips and enjoy!

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