Cuban Black Bean Bowl with Chicken

The key to this flavorful meal-in-a-bowl is the mojo-flavored vinaigrette. Instead of traditional sour oranges, I’ve used a combination of regular orange juice and vinegar for that sweet-sour tang plus a hefty dose of garlic. The mixture doubles as a fast marinade for the chicken and a finishing sauce after the bowls are assembled for a fresh pop of flavor. Recipe developed by Melissa Gaman for Food Network Kitchen.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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  1. Preheat the broiler. Cook the rice as the label directs; cover and set aside to keep warm. Meanwhile, whisk the orange juice, 3 tablespoons each vinegar and olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Toss the chicken with 3 tablespoons of the vinaigrette, 1/2 teaspoon oregano and a pinch of salt on a rimmed baking sheet (set aside the remaining vinaigrette). Let marinate at room temperature, 10 minutes.
  2. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the beans, garlic, cumin and remaining 1/4 teaspoon oregano; season with salt and pepper. Cook, stirring, until the garlic is just softened, 1 minute. Add 2/3 cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are softened but still saucy, 3 to 5 minutes. Remove from the heat and stir in the cilantro.
  3. Meanwhile, broil the chicken until lightly charred and cooked through, 8 to 10 minutes. Top each serving of rice with the beans and chicken. Drizzle with the remaining vinaigrette and top with more cilantro.
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