Past Recipes
Cuban Chicken Rice Bowls

Cuban Chicken Rice Bowls with Mojo Sauce and Avocado-Pineapple Salsa

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In this recipe, Chef Elana turned to the vibrant flavors of Cuba to bring a burst of brightness to the dinner table. Hearty rice and black beans serve as the base for juicy shredded chicken tossed in a blend of fresh orange juice, garlic, oregano, and cumin—Elana's version of traditional Cuban mojo sauce. It's all topped with a fresh salsa of creamy avocado and pineapple.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 590
  • Protein 50g
  • Total Carb 55g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • black beans
    • 1 can
    • black beans
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • navel orange
    • 1
    • navel orange
  • lime
    • 1
    • lime
  • cilantro
    • 1/8 ounce
    • cilantro
  • garlic
    • 2 cloves
    • garlic
  • pineapple
    • 1 container
    • pineapple
  • avocado
    • 1
    • avocado
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • dried oregano
    • 1/4 teaspoon
    • dried oregano
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then stir in 1 cup black beans and their liquid. Taste and add salt and pepper. Cover pot again to keep warm.

  2. Cook chicken

    Cook chicken

    While rice cooks, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest. Reserve oil in pan, off heat, for Step 4.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, halve orange and lime. Rinse cilantro and pick leaves, discarding stems. Mince garlic. Drain pineapple, roughly chop, and place in a large bowl. Halve avocado and discard pit. Carefully scoop out flesh, discarding skin, then cut into ½-inch dice and add to bowl with pineapple. Set aside until Step 6.

  4. Make mojo sauce

    Make mojo sauce

    Return pan from chicken to medium-high heat. When oil is shimmering, add cumin, oregano, and garlic; sauté, stirring, until fragrant, about 1 minute. Add soy sauce and juice of 1 orange and cook until liquid is reduced by half, about 2 minutes more. Remove pan from heat and stir in cilantro, 1 teaspoon olive oil, and ⅛ teaspoon salt to combine.

  5. Shred chicken

    Shred chicken

    Shred rested chicken using 2 forks or roughly chop. To pan with mojo sauce, still off heat, add shredded chicken and toss to coat. Taste and add salt as desired.

  6. Finish salsa and plate

    Finish salsa and plate

    To bowl with pineapple and avocado, stir in juice of 1 lime (or start with a little, taste, and add more as desired), ¼ teaspoon salt, and pepper as desired to combine. Divide black bean rice between serving bowls. Top with mojo chicken (spoon over any remaining mojo sauce from pan), then avocado-pineapple salsa. Dig in!

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