Gluten-Free Cuban Chicken and Rice Bowl

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper (Green)
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Oregano
• 0.5 tsp Paprika
• 2 tbsp Lime Juice
• 1 cup Chicken Broth
• 1.5 cups White Rice (Gluten-Free)
• 1 can Black Beans
• 0.25 cup Cilantro

Instructions

1. 1Season chicken thighs with cumin, oregano, paprika, salt, and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through (about 7-8 minutes per side). Remove chicken and set aside.
3. 3In the same skillet, add onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. 4Add chicken broth and lime juice to the skillet. Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pan.
5. 5Add the gluten-free white rice and black beans to the skillet. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
6. 6Shred the cooked chicken and add it back to the skillet. Stir to combine.
7. 7Serve the chicken and rice mixture garnished with fresh cilantro.

Substitutions

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