Black Bean and Rice Burrito Bowls with Mango Salsa
45 minutes
Caribbean
Serves: 2 Bowls
These vibrant burrito bowls feature a layer of Cuban black beans and rice, accompanied by grilled chicken or shrimp, and topped with a bright mango salsa. Perfect for when you want something bold, fresh, colorful, and ridiculously easy!
Ingredients
- RTH Cuban Black Beans & Rice, 1 package, cooked and cooled
- Chicken thighs, 4 thighs (bone-in or boneless)
- Chicken seasoning:
- Ground cumin, 1 teaspoon
- Ground paprika, 1 teaspoon
- Garlic powder, 1/2 teaspoon
- Onion powder, 1/2 teaspoon
- Oregano, 1 teaspoon
- Salt, to taste
- Black pepper, to taste
- Olive oil, 2 tablespoons, for cooking
- Lime juice, 1 tablespoon
- Mango, 1, diced
- Red onion, 1/4 cup, finely chopped
- Cilantro, 2 tablespoons, chopped
- Lime, 1, cut into wedges
- Avocado, 1, sliced
- Optional toppings: Steamed, sliced sweet plantains, sour cream, shredded cheese, jalapenos, or hot sauce
Preparation
- Preheat oven to 400°F. Place a wire rack on a baking sheet and lightly grease it with oil.
- In a small bowl, mix the chicken seasoning spices. Rub this spice mix onto the chicken thighs, olive oil, and lime juice. Let marinate for 15-20 minutes.
- Arrange the chicken thighs on the wire rack and bake for 25 minutes, until fully cooked and slightly crispy on the edges.
- While the chicken bakes, combine diced mango, red onion, and chopped cilantro. Squeeze in lime juice and season with salt and pepper. Set aside.
- Once the chicken is done, let it rest for a few minutes, then slice it into strips.
- Start each bowl with a layer of Royal Cuban black beans and rice to assemble. Add the sliced chicken and top with mango salsa, avocado, and lime wedges.
- If desired, add optional toppings like sour cream, cheese, jalapeños, or hot sauce.
