Lunch — Cuban Mojo Chicken & Black Bean Rice Fortress

Let's Cook

1. Step 1.

   In a bowl, whisk together the orange juice, lime juice, minced garlic, cumin, and oregano to make a mojo marinade. Add the chicken breast, turning to coat, then cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors penetrate.

2. Step 2.

   While the chicken marinates, prepare the base: in a medium bowl, combine the cooked rice and black beans, stirring gently until evenly mixed. Set aside at room temperature, or warm through later if desired.

3. Step 3.

   Preheat a grill or grill pan over medium-high heat until hot. Remove the chicken from the marinade, letting excess drip off, and grill for 5–7 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing.

4. Step 4.

   While the chicken rests, char the pineapple and peppers: if using a grill, place pineapple chunks and pepper strips directly on the grates; if using a skillet, heat a little oil over high heat. Cook, turning occasionally, until softened and charred in spots, about 3–5 minutes for the pineapple and 5–7 minutes for the peppers.

5. Step 5.

   To build the bowl, divide the black bean rice between serving bowls. Top with the sliced grilled chicken, charred pineapple, and peppers. Add the sliced avocado.

6. Step 6.

   Finish with fresh coriander leaves and a squeeze of fresh lime juice. Serve immediately.