Cuban Black Bean and Yellow Rice Bowls (with Roasted Plantains!)
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Cuban Black Bean and Yellow Rice Bowls (with Roasted Plantains!)
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If you're looking for a hearty vegetarian dish with tons of flavor, this Cuban Black Bean and Yellow Rice Bowl recipe, inspired by Southern Living Magazine, will not disappoint. I've topped it with roasted plantains for a truly tasty dinner. This recipe even makes great leftovers for lunch.
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Ingredients
For the whole-grain yellow rice
- 1 teaspoon olive oil
- 1 small shallot minced
- 2 cloves garlic minced
- 1 1/2 cups brown rice jasmine or basmati
- 3 cups chicken or veggie broth
- 1 teaspoon Turmeric
- 1/2 teaspoon salt
For the plantains
- 2 large plantains we used yellow
- olive oil
- salt
For the black beans
- 1 tablespoon olive oil
- 1/2 red onion thinly sliced or diced
- 1 Jalapeño seeded and minced
- 30 oz black beans two 15 oz cans, drained and rinsed
- 1/2 cup water (or more broth)
- 1 lime juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
For assembly
- 1 red bell pepper seeded, cored, and thinly sliced or diced
- 1 avocado sliced or diced. Can use 2 avocados if you're a big fan!
- 2 handfuls fresh cilantro leaves
Instructions
For the whole-grain yellow rice
- Heat the olive oil in a saucepan over medium heat. Cook the shallot and garlic, while stirring, until they begin to soften, 2 to 3 minutes. Add the rice, broth, turmeric, and salt, and bring to a boil.
- Reduce heat to low, cover, and cook until rice is tender, between 20 and 40 min (depending on the rice). Add more liquid if necessary to ensure it's cooked all the way and creamy.
For the plantains
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Peel and slice plantains into 1/2" pieces and place in one even layer on the baking sheet. Spray or brush with a light coating of olive oil and season with salt.
- Bake until golden brown on the bottom, 16 to 18 minutes.
For the black beans
- Add the olive oil to a large skillet over medium heat. Cook the onion and jalapeno until they begin to soften, 2 to 3 minutes.
- Add in the black beans, water, lime juice, cumin, and salt, and cook while stirring until the liquid evaporates almost all the way. Turn off the heat. Add more water if necessary to keep the beans from drying out while preparing the rest of the ingredients.
For assembly
- Divide the yellow rice among four bowls. Top it off with sections of plantains, black beans, bell pepper, avocado, and cilantro. Serve or add to the lunch box for the next day and eat cold or at room temp.
Notes
- We recommend organic ingredients when feasible.
- To make this dish vegetarian use vegetable broth rather than chicken broth.
- Nutrition Facts Cuban Black Bean and Yellow Rice Bowls (with Roasted Plantains!) Amount Per Serving Calories 800 Calories from Fat 189 % Daily Value* Fat 21g32%Saturated Fat 4g25%Cholesterol 31mg10%Sodium 1443mg63%Potassium 1766mg50%Carbohydrates 130g43%Fiber 24g100%Sugar 17g19%Protein 29g58% Vitamin A 2245IU45%Vitamin C 77.4mg94%Calcium 127mg13%Iron 7.3mg41% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 800
- Calories from Fat 189
- % Daily Value*
- Fat 21g
- 32%
- Saturated Fat 4g
- 25%
- Cholesterol 31mg
- 10%
- Sodium 1443mg
- 63%
- Potassium 1766mg
- 50%
- Carbohydrates 130g
- 43%
- Fiber 24g
- 100%
- Sugar 17g
- 19%
- Protein 29g
- 58%
- Vitamin A 2245IU
- 45%
- Vitamin C 77.4mg
- 94%
- Calcium 127mg
- 13%
- Iron 7.3mg
- 41%
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