Cuban Black Beans and Rice with Roasted Peppers and Plantains

Name: Cuban Black Beans and Rice with Roasted Peppers and Plantains
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup uncooked brown rice; 2 very large ripe plantains; 2 large red bell peppers; 1 small red onion; 2 ½ tablespoons extra-virgin olive oil; 1 ½ 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; sliced radishes; Diced avocado; chopped fresh cilantro; Lime wedges

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Unrated

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4 servings
Calories
593 kcal
Course
Main Course
Cuisine
American, Cuban

Cuban Black Beans and Rice with Roasted Peppers and Plantains

Iris Warren

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A fresh twist on authentic Cuban Black Beans and Rice with baked plantains (tostones), roasted vegetables, and avocado. A healthy, filling all-in-one meal that’s vegan and gluten free!

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Ingredients

Servings

For the Cuban Bean Bowls:

1 cup uncooked brown rice
2 very large ripe plantains almost black (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices
2 large red bell peppers or yellow or orange bell peppers, cut into 3/4-inch slices and halved
1 small red onion cut into rough 3/4-inch pieces
2 ½ tablespoons extra-virgin olive oil divided
1 ½ teaspoons kosher salt divided
3 teaspoons ground cumin divided
½ teaspoon allspice divided
1 small jalapeño seeded and finely chopped (about 1 tablespoon)
2 tablespoons tomato paste
2 cloves garlic minced (about 2 teaspoons)
2 teaspoons dried oregano
3 cups Cuban Black Beans so good!, or if you are in a hurry, 2 (15-ounce) cans low-sodium black beans, rinsed and drained

Toppings (definitely grab a few of these!):

sliced radishes
Diced avocado
chopped fresh cilantro
Lime wedges

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Instructions

Cook rice according to package directions.
While the rice cooks, place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Place the plantain slices in the center of one baking sheet and the bell peppers and red onion in the center of the other. Drizzle each baking sheet with 1 tablespoon olive oil and sprinkle each with 1/2 teaspoon salt. Sprinkle 1 teaspoon cumin and 1/4 teaspoon allspice over the plantains. Toss the plantains and vegetables to coat, then spread each into an even layer. Bake in the upper and lower thirds of the oven until the plantains are lightly browned and very tender and the vegetables are caramelized and tender, about 16 to 18 minutes for the plantains and 20 minutes for the vegetables, switching the pans’ position on the upper and lower racks once halfway through.
While the rice, plantains, and vegetables cook, heat the remaining 1/2 tablespoon olive oil in a saucepan over medium heat. Add the jalapeño and cook, stirring often, until tender, about 2 minutes. Stir in the tomato paste, garlic, oregano, and remaining 1/2 teaspoon salt, 2 teaspoons cumin, and 1/4 teaspoon allspice. Cook just until fragrant, about 30 seconds, then stir in the black beans and 1/4 cup water. Cook until the liquid is slightly reduced and the beans are hot, about 2 to 3 minutes. Taste and adjust seasonings as desired.
Divide the cooked rice evenly among 4 bowls. Top each with beans, roasted plantains and vegetables, a big handful each of sliced radishes, avocado, cilantro, and a squeeze of fresh lime.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave. The beans and rice can be frozen for up to 3 months. To best enjoy frozen leftovers, I recommend letting the beans and rice thaw overnight in the refrigerator and making a fresh batch of roasted vegetables and plantains.
PLANTAIN TIPS: I liked this recipe best with ripe plantains, but if yours are still green or even yellow/green, you can still make this recipe. Just know they will be more hard and crisp like a potato chip versus more tender and sweet. If you've never peeled a plantain, despite similar appearances, they do not peel like a banana. Be sure to check out this guide to save yourself a lot of aggravation!

Nutrition Information

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Serving 1(of 4), without toppings Calories 593kcal (30%) Carbohydrates 113g (38%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 2g (10%) Fiber 21g (84%) Sugar 15g (30%)