Cuban Black Beans and Rice with Roasted Peppers and Plantains
Ingredients
The main ingredients
-
1
cup
uncooked brown rice
-
2
very large
ripe plantains
-
2
large
red bell peppers
-
1
small
red onion
-
2½
tablespoons
olive oil
-
1½
teaspoons
kosher salt
-
3
teaspoons
ground cumin
-
½
teaspoon
allspice
-
1
small
jalapeño
-
2
tablespoons
tomato paste
-
2
cloves
garlic
-
2
teaspoons
dried oregano
-
3
cups
Cuban black beans
The toppings
-
to taste
sliced radishes
-
to taste
diced avocado
-
to taste
chopped fresh cilantro
-
to taste
lime wedges
Instructions
- Cook the rice according to package directions.
- Preheat the oven to 400°F and prepare two baking sheets.
- Arrange plantain slices on one sheet and bell peppers and onion on the other, drizzle with olive oil and sprinkle with salt, cumin, and allspice.
- Bake plantains for 16-18 minutes and vegetables for 20 minutes, switching their positions halfway through.
- In a saucepan, heat remaining olive oil and sauté jalapeño until tender.
- Stir in tomato paste, garlic, oregano, salt, cumin, and allspice, cooking until fragrant.
- Add black beans and water, cooking until heated through.
- Divide rice into bowls and top with beans, roasted plantains, vegetables, radishes, avocado, cilantro, and lime.
Nutrition Facts (estimated)
Servings
4
Calories
593
Total fat
12g
Total carbohydrates
113g
Total protein
16g
Sodium
20mg
Cholesterol
0mg
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