Cuban Mojo Chicken and Rice

Take your weeknight dinner to another level with this easy, delicious Cuban Mojo Chicken and Rice recipe! Marinate the chicken overnight and put this meal together the next day in no time. Perfect for the entire family!

Course Dinner

Cuisine Cuban

Diet Gluten Free

Prep Time 10

Cook Time 30

Marinating Time 8

Total Time 8 40

Servings Servings

Calories 496kcal

Author Christine McMichael

Ingredients

1 medium orange juice + 1/2 tsp zest
1 medium lime juice + 1/2 tsp zest
2 Tbsp coconut oil
1/2 cup cilantro leaves
2 garlic cloves
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
2 lbs chicken breast 4-6 chicken breasts
2 pouches Cilantro Limón Jasmine Rice from Mahatma® Rice
1 cup black beans cooked or canned
1 medium avocado
1 medium mango

Instructions

Mojo Chicken Marinade

Blend the orange juice and zest, lime juice and zest, garlic, coconut oil, cilantro leaves, oregano, cumin, and salt, and pepper together in a blender or food processor.
Place the chicken breasts and marinade in a bag or container and marinate for 2-8 hours (or overnight).

Making The Rice Bowls

The next day (or when ready to cook), preheat the oven to 350 degrees F.
Place the chicken on a baking sheet and bake for about 30 minutes (or until internal temperature reaches 165 degrees F).
Peel and cut the mango and avocado into small cubes to create the salsa.
Heat the Cilantro Limón Jasmine Rice pouches in the microwave according to directions.
Serve each bowl with the chicken, rice, beans, and salsa!

Notes

We used chicken breast for the meat in this recipe. However, feel free to use chicken thighs or drumsticks instead!

Nutrition