Cuban Salmon and Black Bean Rice Bowls

Gorgeous salmon marinated in a blend of Cuban inspired spices makes for a quick weeknight meal!

Cuban Salmon and Black Bean Rice Bowls

You can use any protein you’d like or just load up on black beans for the vegetarian route.
Course Main Course
Cuisine Cuban
Servings 6

Ingredients
  

Salmon

  • One salmon fillet per person
  • 2 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tbsp dried oregano
  • salt and pepper to taste
  • 2 tsp garlic powder
  • Juice of 1 orange and 1 lime

Black Beans

  • 15 oz canned black beans, drained and rinsed
  • 2 tsp vegetable oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika or chili powder
  • salt and black pepper to taste

Cilantro Lime Rice

  • 1.5 cups Jasmine rice
  • 3 cups low sodium chicken broth
  • Juice of 2 limes
  • 1/2 cup cilantro, chopped
  • salt and black pepper to taste

Instructions
 

Salmon

  • Preheat oven to 375 degrees. Combine marinade ingredients and pour over salmon fillets on a sheet pan. Bake for 15-20 minutes or until salmon is flaky.

Black Beans

  • In microwave safe bowl combine all black bean ingredients and mix well. Microwave 2.5 minutes.

Rice

  • In rice cooker or 3 qt micro cooker combine rice and chicken broth. Microwave 15 min. Add in lime juice, cilantro, and salt and pepper. Mix well.
  • Build bowls and add mango salsa and fried plantains if desired!

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