Cuban-Style Spiced Chicken with Rice, Beans and Tomato Salad

Bring the vibrant flavors of the Caribbean to your dinner table with this Cuban-inspired chicken dish. Juicy chicken cutlets are seasoned with a bold fajita spice blend and pan-seared to perfection, then served alongside buttery jasmine rice, savory garlic-infused black beans and a bright tomato salad. A drizzle of homemade garlic oil adds the perfect finishing touch.

This recipe is a celebration of simple, fresh ingredients that come together quickly for a satisfying weeknight meal. The combination of spiced chicken, creamy beans and tangy salad creates a balanced plate that’s both hearty and refreshing. Perfect for anyone looking to explore global flavors without leaving home.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic. Cut the tomato into ¼-inch-thick wedges. Halve, peel and thinly slice half the onion; finely dice the remaining onion. Core, deseed and dice the green pepper into ¼-inch pieces.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add 1 teaspoon garlic (2 teaspoons for 4 servings) and cook, stirring, until fragrant, 30-60 seconds. Stir in the rice, 1¼ cups water and ½ teaspoon salt (2¼ cups water and 1 teaspoon salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a medium bowl, combine the tomato, sliced onion, vinegar, ½ teaspoon sugar, ¼ teaspoon salt and pepper (1 teaspoon sugar and ½ teaspoon salt for 4 servings). Set aside, stirring occasionally, until ready to serve.
4. Heat a large drizzle of oil in a second small pot over medium-high heat. Add the green pepper, diced onion, ½ teaspoon Fajita Spice Blend, ½ teaspoon salt and pepper (1 teaspoon Fajita Spice Blend and 1 teaspoon salt for 4 servings). Cook, stirring occasionally, until veggies are browned and slightly tender, 3-4 minutes. Stir in the beans (with their liquid) and ¼ teaspoon sugar (½ teaspoon for 4 servings). Cook, stirring occasionally, until warmed through and slightly reduced, 2-3 minutes. Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.
5. While the beans cook, pat the chicken cutlets dry with paper towels. Season all over with the remaining Fajita Spice Blend, a big pinch of salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
6. Meanwhile, in a small microwave-safe bowl, combine the remaining garlic, 2 tablespoons oil and ¼ teaspoon salt (4 tablespoons oil and ½ teaspoon salt for 4 servings). Cover tightly with plastic wrap and microwave for 60 seconds. Carefully uncover and stir.
7. Fluff the rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings). Slice the chicken crosswise. Divide the rice, beans and tomato salad (drained) between plates in separate sections. Top the rice with the chicken and drizzle with the garlic oil. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice, but adjust the water and cooking time according to the package instructions.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with extra firm tofu or a plant-based protein and season it the same way.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.