Cuban Chicken Rice Bowl

  • Yield servings


3 tablespoons olive oil
3 tablespoons butter
2 cups chopped sweet onion (walla walla or vidalia)
5 cloves garlic (crushed)
1 1/2 to 2 pounds chicken breast (cubed)
1 cup canned mandarin oranges (drained)
1 teaspoon ground ginger
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/4 cup fresh cilantro
1/4 cup brown sugar
1/2 cup slivered almonds
1/2 cup golden raisins
1 package white or jasmin rice


  1. Heat oil over medium heat in a large non-stick skillet. Saute onion until translucent, add garlic and chicken. Continue to saute, stirring constantly until chicken is lightly browned. Add brown sugar, mandarin oranges, ginger, cumin, red pepper flakes and golden raisins. Cover and simmer 5-10 minutes.
  2. While chicken is cooking prepare the following:
  3. Prepare rice as specified on the pkg.
  4. Set aside to rest. In another pan toast slivered almonds in a pat or butter until golden brown and set aside to cool on a paper towl.
  5. When everything is ready to serve, place a serving of rice in a deep bowl, top with chicken and sprinkle with toasted slivered almonds and cilantro.



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