Cuba is hot right now. And we aren’t talking climate. Since travel opened up to US citizens, people have been flocking to the Caribbean destination. If you’ve ever been there, you probably ate a whole lot of black beans, rice and chicken. This is a meal I make a lot for my kids at home, since it is made up of ingredients they are familiar with.
A side of sweet plantains makes this meal complete.
1 shredded rotisserie chicken
3 cups Brown Rice cooked in chicken broth
1 can Black Beans
1/2 cup Red Onion
2 cloves Garlic
1/2 cup Coconut or Olive Oil
1/2 cup Red and Yellow Peppers
2 cups Chicken Broth
Heat 1/4 cup of coconut oil, 1/4 cup diced red onion (alternative is to grill slices of onion with chicken), and minced clove of garlic over medium – high heat. Add chicken and pan sear. Cook 3 cups of brown rice with water or chicken-broth option. Heat 1 can of black beans. Add chopped veggies to chicken. Let veggies soften and absorb flavors from the chicken. Add black beans and cover with brown rice. Mix together over high heat and dish out. Great for packaging leftovers all week.