Cuban Brown Rice Bowl with Sweet Plantains
This dish is a personal favorite because it brings back so many great memories of my childhood. What’s not to love about black beans and rice? Oven-baked platanos maduros — sweet plantains — add an authentic touch. Plantains are a member of the banana family. They’re a great source of potassium and fiber, and they contain more vitamins than their cousins. You’ll love the delicious sweetness of these golden brown beauties. Adapted from The 22-Day Revolution Cookbook by Marco Borges, ©2016. Reprinted by arrangement with Penguin/Random House.
- 2 very ripe plantains, brownish or black and very tender to the touch
- 3 cups cooked short-grain brown rice
- Two 15-ounce cans black beans, rinsed and drained, or 3 cups cooked Black Beans
- Cilantro, for garnish
- 1 Hass avocado, halved, pitted, peeled, and sliced (optional)
- Pico de Gallo, optional
- Preheat oven to 400º F. and line a baking sheet with parchment paper.
- Cut off the ends of the plantains and draw a sharp knife along the peel, lengthwise, making 2 or 3 slits from one end to the other.
- Carefully peel off the skin in sections Slice each plantain diagonally into ½-inch-thick oval slices. Or slice the plantains down the middle in half and then lengthwise to create 4 pieces.
- Place the plantains on the baking sheet and bake for about 30 minutes. When the plantains are soft and caramelized, remove from the oven.
- For the bowls: Assemble each bowl with 3⁄4 cup of brown rice, about 3⁄4 cup of black beans, and plantains.
- Then garnish with cilantro. If you’d like, top the bowls with sliced avocados and/or Pico de Gallo.
Variation: You can also cook the plantains in a large skillet that’s lightly greased with coconut oil, over medium-high heat, for about 5 minutes on each side.
- Here are more classic rice dishes.
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