Mojo Chicken and Black Bean Cauliflower Rice Bowls

Mojo Chicken and Black Bean Cauliflower Rice Bowls

Let this Latin Caribbean-inspired mojo chicken and black bean cauliflower rice bowl recipe be the perfect comfort meal for you and your family to enjoy, this week!

Latin Comfort Food

If you do not already know, my family’s origin is of Puerto Rican and Dominican descent. This therefore makes me one hell of a proud Dominirican American! As much as I love sampling flavors from around the globe, nothing makes me happier than digging into homey Caribbean bites.

Rice, chicken, and beans (arroz con pollo y habichuelas) were constantly a staple when I grew up. I ate so much of this that I, in fact, got sick of this delicacy! Luckily, over the course of time, I have developed a newfound appreciation for this simple, yet delicious meal.

A Lighter Mojo Recipe

While I do enjoy my helping of carbs, I wanted to make a lighter version of my childhood dinner. Mojo chicken can often be made using Canola oil. I swapped the canola for a small, yet flavorful dose of extra virgin olive oil. Rather than using traditional grain rice, we swap that out for cauliflower rice-a perfect neutrally flavored vessel that is jam-packed with Vitamins C and K. The plantains are baked / air fried, cutting out on excess fat and calories.

Pretty Damn Flavorful Chicken Bowls

But do not let a lighter meal get to you. Please believe me when I say that my mojo cauliflower chicken & black bean bowls are certainly not lacking in flavor. The crock pot helps to capture all the natural juices from the chicken, while absorbing the flavors of the freshly squeezed orange juice, garlic, and spices. The black beans have a scrumptious flavor which compliments every component of this meal. The tostones come out perfectly crispy-and friends? The cauliflower rice beautifully absorbs all these flavors.

An absolutely delicious serving of mojo chicken and black bean cauliflower rice, in a bowl! MMMMM!!!

Please believe me when I say that you and your family are in food a yummy treat. Trust me, this recipe is worth the wait.

Alrighty now…let us move onto the recipe now…shall we??

Mojo Chicken and Black Bean Cauliflower Rice Bowls

Let this Latin Caribbean-inspired mojo chicken and blackbean cauliflower rice bowl recipe be the perfect comfort meal for you and your familyto enjoy, this week!
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Caribbean, Dominican, Latin, Puerto Rican
Keyword: cauliflower
Servings: 4
Calories: 600kcal


Mojo Chicken

  • 4 oz. uncooked boneless skinless chicken thighs
  • 1 juice from one orange
  • 1 juice from one line
  • 4 oz. tomato sauce
  • 4 garlic cloves finely minced
  • ½ tsp. black pepper
  • ½ tsp. kosher salt
  • 1 tsp. curry powder
  • 2 bell peppers
  • 1 medium onion

Cauliflower rice

  • 1 medium head of cauliflower, or 4 cups of pre-riced cauliflower
  • ¼ cup water

Black Beans

  • 16 oz can of black beans
  • 2 garlic cloves
  • 1 pinch salt
  • 1 pinch pepper

Crispy Tostones

  • 2 green plantains
  • 1 pinch salt
  • 1 can cooking spray, or 2 tsp extra virgin olive oil


Mojo Chicken

  • Dice the raw chicken thighs into pieces roughly the size of half-inch cubes. Briefly set aside. Cook the chicken in one of two ways:
  • Method 1: Stovetop- In a large saucepan, combine all the following ingredients: the uncooked boneless skinless chicken thighs, lime juice, orange juice, garlic cloves, salt & pep, curry powder, bell peppers, and onion. Cover, and have the chicken cook in this stew over medium heat for about 20-25 minutes, or until the chicken reaches an internal temperature of160 Degrees F (indicating that it’s well done).
  • Method 2: Slow cooker (my favorite method): Combine all the above ingredients into a large crockpot and cook (covered) on high for 3-4hours, or on low (6-8 hours). Once again, be sure that the chicken reaches an internal temperature of 160 Degrees F.


  • Preheat oven or air fryer to 400 degrees F. Filla medium saucepan with water and set on high and wait for it to reach a rollingboil. While you are waiting for the water to boil, cut your green plantains inthe following way:
  • Take each of the green plantains and with your knife, slice off both ends of each plantain, and gently slice open the peel, lengthwise on each side. The skin peel is about 1/8”- 1/4” deep, so at this point, be able to have sliced the peel open and can take each plantain out of their tough exterior skin. Take each plantain and cut them into 5-6 slices in half. Those will be your tostone slices
  •  Once the tostones have been slices, gently place them into the rolling water (lower to medium-high) and cook them for about20-25 minutes, or until lightly fork tender.
  • Take your plantains out of the boiling water and either place them on the cutting board or another flat surface. Take your tostonero or plate and gently smash each of the tostones until they are about ¼” thick. Place each of the smashed plantain pieces into tray and take the salt and season them during this time. Be sure to lightly drizzle them with extra virgin olive oil or cooking spray. Place tray back into the oven and allow them to bake for 24-26 minutes, and flip halfway.

Cauliflower Rice

  • If you are ricing cauliflower: coarsely chop your cauliflower head until the pieces are about 2” in size. Then place cauliflower chunks into food processor and pulse for about two seconds. Repeat until the cauliflower pieces are roughly the size of a grain of rice. For best results, break up chopped cauliflower batch, so you do not jam up your food processor. Once the cauliflower is riced, set aside. If you have already purchased pre-riced cauliflower, then skip this step.
  • In a medium-sized saucepan, turn the heat on medium, and place the freshly riced cauliflower and ¼ water in pot. Let the mixture cook on medium, covered, for about 8-10 minutes, or until all the water has evaporated and the cauliflower gets the texture of cooked rice (like anal-dente). If cooking with pre-riced cauliflower, cover and let cook for 7-8minutes on medium, covered, or until the rice also gets an al-dente texture.Set aside.

Black Beans:

  • Preheat small saucepan to medium heat. In the mean time, drain and rinse the black beans. Once finished, add the following to the small saucepan: 1 cup of water, the black beans, two finely minced garlic cloves, and the salt and pepper. Allow the black beans to cook over medium heat for the last fifteen minutes, or until the beans have thickened.

Presentation (recommended step):

  • Add the cauliflower rice, black beans, and mojo chicken stew to a medium-sized bowl. Then, top each bowl with some plantain slices. Enjoy!

Four servings

Nutrition value (per serving): 600 Calories | 34.9 grams of Protein | 3.2 grams of Fat | 115.3 grams Carbohydrates | 23.3 grams of Fiber | 10 WW smart points (green plan)


Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Whether you’re in the process of moving, or just don’t feel like getting a lot of dishes dirty, I am going to show YOU how to prepare a deliciously flavorful curried chicken dinner that can be 100% prepared in YOUR rice cooker!

A delicious chicken dinner CAN be prepared in your rice cooker!

Turning a New Leaf

So far, these past 8 months of my life have been pretty darn eventful:

  • I quit my cushy Urban Planning job & changed career paths to teaching and pursuing this blog.
  • I got married!
  • I became a very proud cat momma…and…
  • WE MOVED!!

Us moving is a long story, but life gave us an opportunity to change pace and embark upon a new life chapter. So now, my husband, our cat Sweetheart and I recently relocated and are now establishing our roots in Lakeland, Florida. If you are not from Florida, Lakeland is a very charming mid-sized city nestled within the hart of Central Florida. Lush trees and hills amass the landscape, and breath-taking lakes dot the landscape. Lakeland is also located in Polk County, which, for a very long time, has had a long footing in Florida’s Citrus industry. There’s a whole lot of learning and exploring I will be doing around my new town, but I sure do look forward to sharing my new journey with you!

A Moving-Friendly Chicken Dinner?!

Let’s get back to the purpose of this post. For the majority of the month of May, our former apartment was surrounded by boxes that contained the tangible aspects of our life. As a result, most of our pots, pans and cookware were also packed. So what was I to do? As a way to address this dilemma, I turned to my handy-dandy rice cooker as one solution to help ensure that my husband and I could still enjoy a nice, home-cooked meal with a fuss-free touch. I used our rice cooker, because I knew that it would not only be able to cook our rice effectively, but due to its high cooking temperature, could also cook up some chicken pretty darn well. And also, who wants to do tons of dishes?!?

So folks, I bring you with a complete rice cooker chicken dinner recipe. This recipe is so delicious and easy to make, that you could probably even prepare this in a hotel (or even in your office!).

Let’s move onto the recipe, shall we?!?

A Complete Rice Cooker Chicken Dinner

Whether you’re in the process of moving, this delicious chicken dinner that can be 100% prepared in YOUR rice cooker!
Prep Time7 mins
Cook Time40 mins
Course: Main Course
Cuisine: American, Caribbean, Indian
Keyword: Chicken, rice cooker meal
Servings: 4
Calories: 540kcal


  • Rice cooker


  • 1 pound chicken thighs
  • cups brown rice
  • 2 bell peppers
  • 1 medium onion
  • 1 tomato
  • 1 lime juiced

Recommended Spices

  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. curry powder
  • ¼ tsp. garlic powder


  • Dice the onion, pepper, and tomato into half-inch cubes. Set aside.
  • Dice the chicken into one-inch cubes. Set aside.
  • Place the following ingredients in your rice cooker in this particular order:
    a. Rice & water
    b. Diced tomato
    c. Chicken
    d. Lime juice
    e. Spices
    f. Onion
    g. Bell Pepper
  • Once all ingredients have been layered in the rice cooker, cover your rice cooker, press the ‘cook’ button and allow everything to cook until the rice cooker indicates that everything is ready.
  • Enjoy!


Nutrition Information (Per Serving):

540 Calories/ 25.5g Protein/ 21g Fat/ 61.6g Carbohydrates/ 4g Fiber/ 10 WW Smart Points (green plan)


Did you create this dish? What do ya think? Please let me know in the comments, below! 😀

Butternut squash tacos recipe: A picture of two butternut squash tacos served with corn tortillas

Butternut Squash Tacos

This butternut squash taco recipe is a deliciously decadent meal to enjoy during your next #TacoTuesday!

Jump to Recipe

I am a huge fan of Taco Tuesdays. No joke! I try my best to make sure that I have a yummy and unique recipe to concoct each week, during our taco Tuesdays. Sometimes, I have cravings for the classics, such as tacos with carnitas, chicken, or fish. Other times, I want something a little different inside of my corn tortilla. Guess what? If you don’t know me by now, you should know that I am definitely a fan of unique delicacies.

You Butternut Doubt It!

This particular recipe contains an ingredient many of you already admire: Butternut squash. But wait! Before you begin to twitch your eyes and smirk with disgust, please stick with me! Butternut squash makes a really delicious filling. In addition, this yummy gourd is a power house in nutrients. One serving of butternut squash contains over 100 percent of your daily value in vitamin A, approximately 40 percent of your daily Vitamin C requirement, approximately 18 percent of your daily potassium requirement, and around 15 percent of daily requirement of Magnesium ¹.  

Delicious chunks of diced butternut squash ready for roastin’!

The Verdict?

I’ll admit that I’m not the first, nor the last person on this planet to come up with a butternut squash taco recipe. However, I am proud of my version. For this recipe, I coat my squash with a tasty, aromatic seasoning, and then roast the squash, along with a clove of garlic. The roasted garlic really enhances and compliments the sweet and nuttiness of the squash, and cumin-the recipe’s main seasoning. Afterwards, I top this with some deliciously cool avocado. One of the best parts about this dish is that all of the ingredients can be roasted in one pan. Hello, convenience!

Butternut squash tacos recipe: A close-up of the filling in the butternut squash tacos, such as sauteed onions, avocados and roasted butternut squash chunks.
Butternut squash taco filling

For those of you scratching your heads, yes! This butternut squash taco recipe is also vegan, and contained squash locally sourced from my friends over at Steed Farm.

Alright, I’ve spent enough time rambling about this yummy dish. Let’s move onto the recipe now, shall we??

Butternut squash tacos recipe: A picture of two butternut squash tacos served with corn tortillas
A picture of two butternut squash tacos served with corn tortillas

Butternut Squash Tacos

These butternut squash tacos are a deliciously decadent way toenjoy during your next #TacoTuesday!
Cook Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: American, Tex-mex
Keyword: vegan, vegetarian
Servings: 4 Servings
Calories: 133kcal


  • 1 medium butternut squash
  • 1 bulb fresh garlic
  • 2 bell peppers
  • 1 onion
  • 2 tbsp. cooking oil
  • sriracha (optional)


  • ½ tsp. red chili powder (to your heat preference)
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • ½ tsp. salt
  • 1 tsp. cracked black pepper
  • ¼ tsp. allspice


  • Preheat oven to 400 degrees F.
  • Carefully cut squash into 4-5 large sections,and de-seed. Then with a paring knife, gently cut away outer skin layer. Afterwards,dice each chunk into 1” pieces. Set aside.
  • In a large bowl, combine all of the seasoningsuntil well mixed. Afterwards add squash and gently incorporate the cooking oil.Gently stir everything until each squash cube is well coated. Place in largecookie sheet and bake for about 45 minutes, and flip halfway. Make sure toreserve at least 1/3 of the space in the pan.
  • While the squash is roasting, slice the onionand bell pepper into ¼” slices, add to the same sheet the squash and garlic areroasting in, and place in the oven to roast for the last 25 minutes of thesquash roasting time.
  • Take everything out, and gently cut and mixthe smashed roasted garlic puree into the squash chunks.
  • (Optional) Add to your tortilla of choice andserve with avocado .
  • Enjoy!

Nutrition Information per serving (without tortillas or avocado)

133 calories/ 3 grams protein/ 2.8 grams fat/ 28 grams carbohydrates/ 5 grams of fiber