Dairy-Free Cuban Chicken and Rice Bowls

Ingredients

• 1.5 lbs Chicken breasts
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Bell pepper (green or red)
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 0.5 teaspoon Paprika
• 1.5 cups Chicken broth (dairy-free)
• 1 cup Long-grain rice
• 1 leaf Bay leaf
• 1 can Black beans (canned, rinsed)
• 2 tablespoons Lime juice
• 0.25 cup Cilantro

Instructions

1. 1Dice the chicken breasts into 1-inch pieces. Season with salt, pepper, cumin, oregano, and paprika.
2. 2Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
3. 3In the same skillet, sauté diced onion and bell pepper until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. 4Add chicken broth, rice, and bay leaf to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
5. 5Stir in the cooked chicken, black beans, and lime juice. Heat through for a few minutes.
6. 6Remove bay leaf. Garnish with fresh cilantro before serving.

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