Cuban Mojo Chicken Rice Bowls with Black Beans & Pineapple

Chicken soaked in a garlicky orange-lime mojo with mint and oregano, seared until caramelized and piled over rice and cumin black beans with pineapple, avocado and cilantro.

Ingredients

• 2¼ lb boneless chicken breasts
• 1 orange, juiced (about ⅓ cup)
• 2 limes
• 5 garlic cloves
• a handful of fresh mint
• ¼ red onion, finely diced
• ¾ cup rice
• 1 can black beans, with liquid
• 1½ cups diced pineapple
• ½ avocado, diced
• ½ bunch cilantro, chopped

From your pantry: 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp cumin, salt, pepper.

Instructions

1. Blend the orange juice, juice of 1 lime, garlic, mint, oregano, half the cumin, 1 tbsp oil and 1 tsp salt into a mojo. Pour half over the chicken and marinate 20 minutes or up to overnight; save the rest.
2. Cook the rice. Simmer the black beans with their liquid, the remaining cumin and a pinch of salt until thick, 8 to 10 minutes.
3. Heat the remaining oil in a large skillet over medium-high heat. Cook the chicken until browned and 165°F inside, 6 to 7 minutes per side. Rest 5 minutes and slice.
4. Toss the pineapple with the red onion, half the cilantro and a squeeze of lime.
5. Build bowls with rice, beans and chicken, spoon the reserved mojo over the chicken and top with pineapple, avocado and cilantro.

Tip: Traditional mojo uses sour (bitter) orange; a mix of orange and lime juice is the standard stand-in and tastes very close.

Nutrition per serving

Good for

Adapted from Fed & Fit.

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