Cuban Mojo Chicken Bowl with Cilantro Lime Rice

There’s something about the bright, garlicky punch of Cuban mojo that instantly transports me to a sunny afternoon in Miami. I first tried a version of this bowl at a tiny lunch counter in Little Havana, and I’ve been chasing that flavor ever since. This is my clean-ingredient take on it — juicy stovetop chicken drenched in citrus mojo, piled over fluffy cilantro lime rice with creamy black beans and cool avocado. It’s become my go-to power lunch when I need something that’s both satisfying and fresh.

aka The Little Havana Power Bowl

Ingredients

Mojo Chicken

• 1 lb boneless, skinless chicken thighs (about 4 thighs)
• 3 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 4 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Sea salt and black pepper to taste

Cilantro Lime Rice

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon fresh lime juice
• ¼ cup fresh cilantro, finely chopped
• ½ teaspoon sea salt

Bowl Toppings

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, sliced
• ½ small red onion, thinly sliced and pickled (see tips)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Make the mojo marinade: In a bowl, whisk together the orange juice, lime juice, minced garlic, olive oil, cumin, oregano, smoked paprika, salt, and pepper. Add the chicken thighs and let them marinate for at least 10 minutes (or up to 2 hours in the fridge).
2. Cook the rice: Bring water and salt to a boil in a medium saucepan. Add the rice, reduce heat to low, cover, and cook for 15–18 minutes until tender. Remove from heat, fluff with a fork, and stir in the lime juice and chopped cilantro.
3. Cook the chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade). Cook the chicken for 5–6 minutes per side until golden and cooked through (internal temp 165°F). Remove and let rest 3 minutes, then slice.
4. Make the mojo glaze: Pour the reserved marinade into the same skillet. Bring to a rapid simmer and cook for 2–3 minutes until slightly reduced. Drizzle over the sliced chicken.
5. Warm the beans: Heat the black beans in a small saucepan over medium heat with a pinch of cumin and salt until warmed through.
6. Assemble the bowls: Divide the cilantro lime rice among 4 bowls. Top with sliced mojo chicken, black beans, avocado slices, and pickled red onion. Garnish with fresh cilantro and serve with lime wedges.

Tips

• Quick-pickled red onion: Thinly slice half a red onion and soak in a mix of ¼ cup lime juice, ¼ cup water, 1 teaspoon maple syrup, and a pinch of salt for 15 minutes while you prep everything else.
• Make it dairy-free: This recipe is already naturally dairy-free — just skip any cheese toppings.
• Meal prep friendly: The chicken and rice keep well in the fridge for 3–4 days. Slice the avocado fresh when serving.
• Swap the protein: Shrimp or firm tofu work beautifully with the mojo marinade too.
• Boost it: Add roasted sweet plantains or a handful of shredded red cabbage for extra color and crunch.