Cuban Bowl Recipes

BLACK BEAN CHICKEN BOWL WITH CITRUS VINAIGRETTE

Black Bean Chicken Bowl with Citrus Vinaigrette image

The key to this flavorful meal-in-a-bowl is the Cuban mojo-inspired 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 as a finishing sauce after the bowls are assembled for a fresh pop of flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup converted white rice
1/4 cup orange juice
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
3/4 teaspoon dried oregano
1 small red bell pepper, chopped
1 15-ounce can black beans, drained and rinsed
4 cloves garlic, finely chopped
3/4 teaspoon ground cumin
1/2 cup fresh cilantro, roughly chopped, plus more for topping

Steps:

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.
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.
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.

Nutrition Facts : Calories 550, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 104 milligrams, Sodium 688 milligrams, Carbohydrate 59 grams, Fiber 7 grams, Protein 30 grams, Sugar 3 grams

RBS CUBAN PORK BOWLS

RBs Cuban Pork Bowls image

I was having a Cuban Pork attack one evening this week but didn't want to make the whole meal so I came up with this recipe which was fun to have and share with friends.

Provided by KitchenHacker

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 cup white rice
1 cup water
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 (8 ounce) can tomato sauce
1 (14 ounce) can black beans, Drained
1 tablespoon cumin
4 boneless pork cutlets, Trimmed
1 tablespoon extra virgin olive oil
1 tablespoon margarine
1 large onion, Sliced and separated
1/2 cup green pepper, chopped
1 teaspoon garlic, Minced
1 tablespoon fajita seasoning mix
1/4 cup water
1/4 cup mojo criollo (Badia, Mojo)
4 flour tortillas

Steps:

The Rice.
Bring Water to a boil in a medium covered sauce pan.
Add salt and EVOO.
Add tomato sauce.
Add rice.
Add cumin.
Add black beans.
Stir well and bring back to a boil, cover, reduce heat and simmer for about 30 minutes or until the liquid is absorbed.
The Meat.
Trim any excess fat off the pork.
In a large covered fry pan, heat EVOO and Margarine. Add pork and Fahita spice, brown on medium high heat.
Add Mojo, garlic and water and bring to boil and reduce heat.
Add onion and green pepper on top of pork, cover and simmer about 25 minutes or until meat runs clear. Remove cover and continue to simmer until most all of the liquid is gone, and remove from heat.
To Serve.
Prepare tortilla bowls according to the directions that came with your pans and let cool for 5 minutes. Fill tortilla bowls with rice and bean mixture followed by the Pork mixture, dividing equally. Drizzle more Badia Mojo over the top and serve hot.
Options might include sour cream, lime juice, or?

Nutrition Facts : Calories 483.4, Fat 13.1, SaturatedFat 2.3, Sodium 1115.8, Carbohydrate 78.5, Fiber 10.4, Sugar 5.1, Protein 13.7

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