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Here’s another easy Latin dish from The Hispanic Food Network. Cuban Chicken and Rice is a staple in my hometown of Miami Florida. On just about every corner you can find a Cuban Restaurant that serves their own variation of Arroz con Pollo. Cuban chicken and rice can be served with Plantains, frijoles negro (black beans) and if you really want to get fancy throw a little spice called Mojo into the mix. Enjoy!
- Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup bean mixture, and 1 tablespoon cilantro)
Ingredients
- 1/2 cup diced fresh pineapple
- 2 tablespoons rice vinegar
- 1 tablespoon orange marmalade
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 teaspoon ground red pepper, divided
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/4 cup chopped fresh cilantro
Preparation
Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated. Keep warm.
Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.
You can find more recipes like this one in our Cuban section at www.hispanicfoodnetwork.com
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