There’s something deeply comforting about a one-skillet meal that layers tender roast chicken, bright salsas, creamy avocado, and seasoned black beans over fluffy rice. This Cuban Black Beans Chicken With Rice brings together those textures and flavors in a weekday-friendly skillet supper that also shines for weekend guests. The dish balances warm spices, tangy vinegar, fresh cilantro, and a cool avocado crema for contrast. Below you’ll find a clear ingredient list and step-by-step instructions so you can recreate this vibrant, satisfying plate at home.

Why you’ll love this recipe

All-in-one skillet: rice, beans, and salsa-roasted chicken come together with minimal fuss.
Bright contrasts: tangy vinegar, fresh cilantro, and avocado crema keep the dish lively.
Flexible: use long-grain white, brown, black, or wild rice (soak brown/black/wild for 30 minutes before cooking).
Make-ahead friendly: components like the salsa and crema can be prepared in advance.

Ingredients

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
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
1x 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 flavored with hot sauce
Hot sauce

Prep and notes

If you choose brown, black, or wild rice, soak it in water for 30 minutes before cooking; drain before using.
The recipe calls for avocado crema—use your preferred recipe or the referenced Avocado Crema from the Mexican Lentil Detox Salad.
For the roast chicken component, use a skillet-roasted chicken breast or thigh that’s been cooked in a salsa-avocado roast style; shred or slice it and add to the skillet near the end to warm through. Ensure any poultry used is cooked through to a safe internal temperature.
All quantities listed in the ingredient list must be followed as written for the directions below.

Step-by-step instructions

Follow these steps in order. The directions are rewritten for clarity while keeping the ingredient amounts and overall order intact.

1. Cook the rice

Place 1 1/2 cups rinsed long grain rice in a medium saucepan. Add 2 tablespoons unsalted butter (or olive oil), 1/4 teaspoon salt, and 2 1/2 cups water.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed (cooking time will vary by rice type; white rice generally takes about 15–18 minutes, brown or wild rice may take longer).
Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and set aside.

2. Prepare the bean and vegetable base

Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add 2 minced shallots and 1 minced bell pepper to the skillet. Sauté until softened, about 3–4 minutes.
Add 2 cloves minced garlic and cook, stirring, for 30–45 seconds until fragrant.
Stir in 2 cans black beans (drained and rinsed well).
Add 1 tablespoon minced cilantro, 1 teaspoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon chili spice, and 1 pinch red pepper flakes (if using). Season with 1/4 teaspoon salt and stir to combine.

3. Add liquid and simmer

Pour 1/3 cup chicken or vegetable stock into the skillet with the beans and vegetables. Stir gently to combine.
Add 1 tablespoon apple vinegar to introduce a bright tang.
Reduce heat to low and let the bean mixture simmer, uncovered, for about 5 minutes so the flavors meld and the liquid reduces slightly.

4. Incorporate the rice and chicken

Fold the cooked rice into the bean mixture in the skillet, mixing gently so the rice is evenly distributed but not mashed.
Add shredded or sliced salsa avocado roast chicken to the skillet. Stir gently to warm the chicken through and allow it to absorb some of the bean mixture flavors. Heat until the chicken is warmed to the center, about 3–4 minutes.
Taste and adjust salt if needed, keeping in mind the salted butter/olive oil used in the rice and the canned beans’ sodium level.

5. Finish with fresh herbs and toppings

Stir in 2 tablespoons minced cilantro into the skillet just before serving for a fresh, herbaceous finish.
Serve the Cuban Black Beans Chicken With Rice topped with dollops of Avocado Crema and restaurant-style Mexican salsa. Add Mango Pineapple salsa on the side or spooned over individual portions for a bright, tropical counterpoint.
If desired, serve with sour cream flavored with lime and cilantro or a spicier version flavored with hot sauce, and pass additional hot sauce at the table.

Serving suggestions

Spoon generous portions onto plates, add a smear of avocado crema, a spoonful of mango pineapple salsa, and finish with a sprinkling of minced cilantro.
A wedge of lime on the side brightens the whole dish.
For a heartier meal, serve with sautéed greens or a simple cabbage slaw tossed with lime and olive oil.

Make-ahead and storage

Prepare the rice and bean mixture up to 2 days in advance; refrigerate in an airtight container. Reheat gently in a skillet with a splash of stock or water to loosen textures.
Store leftover assembled plates (without avocado crema on top) up to 3 days. Add crema and fresh salsa at serving time for best texture and flavor.

Variations and swaps

Vegetarian option: Omit the chicken and increase the stock to 1/2 cup, or add sautéed mushrooms or roasted sweet potato cubes for extra heartiness.
Spice level: Increase the chili spice and red pepper flakes for a bolder kick, or reduce them for a milder family-friendly plate.
Grain swap: Use quinoa or bulgur in place of rice, adjusting liquid and cooking time accordingly.

Final notes

This Cuban Black Beans Chicken With Rice is built around pantry-friendly ingredients, bold Latin flavors, and quick assembly. The combination of salsa-roasted chicken, creamy avocado crema, zesty vinegar, and seasoned black beans creates a balanced skillet meal that’s both comforting and bright. Whether you’re feeding a family or plating for friends, this recipe offers approachable steps and room to customize.

Enjoy this vibrant skillet dinner and don’t be afraid to tailor the salsas, spice level, and garnishes to your taste. Buen provecho!

Cuban Black Beans Chicken With Rice

Tender roast chicken served with savory Cuban-style black beans and buttery long-grain rice, finished with a bright avocado crema and salsas.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 1/2 cups long-grain rice rinsed (brown, black, or wild rice works too; soak 30 minutes before cooking if using those)
2 tablespoons unsalted butter or olive oil
1/4 teaspoon salt
2 1/2 cups water
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 cilantro minced (plus 2 tbsp cilantro more listed separately)
1 teaspoon oregano
1/2 teaspoon ground 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 cider vinegar or any tangy vinegar
2 tablespoons cilantro minced, for finishing beans
1 avocado crema see Mexican Lentil Detox Salad recipe for ingredients
restaurant-style Mexican salsa for serving
mango pineapple salsa optional, for serving
sour cream flavored with lime and cilantro or flavored with hot sauce, for serving
hot sauce for serving
Salsa Avocado Roast Chicken prepared according to the referenced skillet roast chicken recipe

Equipment

Oven
roasting skillet
large saucepan with lid
Large skillet or cast iron pan
Measuring cups and spoons
Blender or food processor

Method

Preheat the oven to 400°F and roast the chicken following the Salsa Avocado Roast Chicken skillet recipe.
Rinse the long-grain rice and, if using brown/black/wild rice, soak in cold water for 30 minutes then drain.
In a large saucepan over medium-high heat, melt the butter or heat 2 tbsp olive oil, add the rinsed rice and sauté for 1–2 minutes.
Add 1/4 teaspoon salt and 2 1/2 cups water, bring to a boil, then reduce heat to the lowest setting, cover, and simmer until water is absorbed and rice is tender, about 30 minutes.
While the rice cooks, heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat and add the minced shallots and bell pepper with a pinch of salt; sauté 2–3 minutes until softened.
Add the minced garlic and 1 tablespoon minced cilantro to the skillet and sauté 1 minute more.
Stir in the drained black beans, 1 teaspoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon chili spice, optional pinch of red pepper flakes, 1/3 cup stock, and 1/4 teaspoon salt; bring to a boil.
Lower the heat to a simmer and cook 4–6 minutes until the sauce thickens slightly and flavors meld.
Finish the beans by stirring in 1 tablespoon apple cider vinegar and 2 tablespoons minced cilantro, then remove from heat and keep covered until serving.
Prepare the avocado crema by pulsing the crema ingredients as directed in the Mexican Lentil Detox Salad recipe.
To serve, arrange rice on one side of each plate, sliced roast chicken on the other side, and spoon the black beans in the center overlapping both; drizzle with avocado crema and offer salsas, sour cream, and hot sauce alongside.