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Cuban Black Beans Chicken With Rice. Easy, quick, flavor loaded roast chicken served with a fabulous Cuban black bean mixture and rice--all ready in 35 mins! NEVER have a boring chicken dinner again--get the full recipe, the salsa and avocado crema! www.twopurplefigs.com

Cuban Black Beans Chicken With Rice

This Cuban Black Beans Chicken and Rice recipe will take you straight to the streets of Miami! An easy comfort food chicken dinner you will make over and over again. 

Course Main Course
Cuisine Cuban
Keyword chicken and rice, cuban black beans, cuban chicken and rice
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 525 kcal
Author Mahy


For the chicken

  • Salsa Avocado Roast Chicken skillet

For the rice

  • 1 1/2 cups long grain rice rinsed ( brown, black or wild rice works too, soaked in water for 30 mins prior to cooking)
  • 2 tablespoons unsalted butter (or olive oil)
  • 1/4 teaspoon salt
  • 2 1/2 cups water

For the black beans

  • 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
  • 1 x Avocado Crema see Mexican Lentil Detox Salad recipe


  • Restaurant style Mexican salsa
  • Mango Pineapple salsa from the quickest chicken fajita with mango pineapple salsa
  • Sour cream flavored with lime and cilantro or flavoured with hot sauce
  • Hot sauce


  1. Preheat your oven to 400 degrees F.
  2. Follow the recipe for salsa avocado roast chicken skilletand roast the chicken.
  3. In the meantime, cook the rice. Place a pot over medium-high heat and add in the butter (or olive oil), then add in the rinsed rice and sauté the rice in the butter for at least 1 min and up to 2 mins. Then add in the salt and water.

  4. Bring the mixture to a boil, and then lower the heat to the lowest setting on your stove. Cover the pot and allow the rice to cook for about 30 mins until all water is absorbed and the rice is tender.
  5. **If using wild rice, black or brown rice, make sure the rice is soaked for 30 mins prior to cooking.
  6. In the meantime, start with the beans. Add the olive and start sauteeing the onions and bell peppers in a deep skillet or cast iron pan over medium-high heat. Add a pinch of salt and sauté for about 2-3 mins until the veggies are softened.

  7. At that point add in the garlic and cilantro and sauté for another min. Then add in the beans, spice, and stock and bring the mixture to a boil.
  8. Lower the heat to a simmer and let the beans soak up all the flavors and cook for about 5 mins more until the sauce starts to thicken up.
  9. Finish off the beans by adding the vinegar and cilantro. Turn off the heat and keep the beans covered until ready to serve.
  10. Make the avocado creme by pulsing all ingredients together, follow the recipe in this Mexican style lentil detox salad.
  11. To serve, place the rice on a side, the chicken on the other side and the beans in the middle overlapping on both sides.
  12. Drizzle avocado creme on a side, the salsa on the other, hot sauce and sour cream on the corner.

Recipe Notes

  • For perfectly cooked rice, make sure to soak it in cold water for 30 minutes, then rinse it. 
  • Feel free to use brown rice or wild rice in this recipe and remember to soak it for 30 minutes. 
  •  I love serving this chicken with rice alongside some of my restaurant style Mexican salsa.
Nutrition Facts
Cuban Black Beans Chicken With Rice
Amount Per Serving (1 serving without avocado crema)
Calories 525 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 386mg17%
Potassium 628mg18%
Carbohydrates 90g30%
Fiber 13g54%
Sugar 2g2%
Protein 16g32%
Vitamin A 1270IU25%
Vitamin C 39.4mg48%
Calcium 73mg7%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.