Cuban Black Bean and Chicken Bowl

Ingredients:

• 1 cup parboiled white rice
• 1/4 cup orange juice
• 1/4 cup white vinegar
• 1/4 cup extra-virgin olive oil
• 450 g skinless and boneless chicken thighs, cut into 4 cm pieces.
• 3/4 tsp dried oregano
• 1 small red bell pepper, cut into pieces
• 1 can (425 g) canned black beans, rinsed
• 4 cloves garlic, finely chopped
• 3/4 tsp ground cumin
• 0.5 cup fresh cilantro, coarsely chopped + extra for serving

Preparation:

1. Preheat the oven to broil. Cook the rice according to package directions; cover and set aside to keep warm. Meanwhile, in a small bowl, combine the orange juice, 3 tablespoons each of vinegar and olive oil, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper.
2. On a rimmed baking sheet, toss the chicken with 3 tablespoons of the vinaigrette, 1/2 teaspoon of oregano, and a pinch of salt (set aside the remaining dressing). Let marinate at room temperature for 10 minutes.
3. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
4. Add the beans, garlic, cumin, and the remaining 1/4 teaspoon oregano; season with salt and pepper to taste. Cook, stirring, until the garlic softens, 1 minute. Add 2/3 cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are tender, 3 to 5 minutes. Remove from heat and stir in the cilantro.
5. Meanwhile, grill the chicken until cooked through, 8-10 minutes. Top each serving of rice with beans and chicken. Drizzle with the remaining dressing and sprinkle with additional cilantro.