What’s not to love about black beans and rice? Oven-Baked Platanos Maduros — sweet plantains — add an authentic touch.
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 brown 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.
As an alternative to baking, you can also cook the plantains in a large skillet on the stovetop. Just lightly grease a skillet with coconut oil, and cook the ripe plantains over medium-high heat, for about 5 minutes on each side.
If you love this recipe, be sure to check out our traditional Cuban Black Beans and Rice, or these other tasty rice dishes.
This recipe was adapted from The 22-Day Revolution Cookbook by Marco Borges, ©2016. Reprinted by arrangement with Penguin/Random House.
Cuban Brown Rice Bowl with Sweet Plantains
- 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.