Seared Plantain Bowl
with Cuban rice and beans / chopped spinach / fresh salsa
These plaintain bowls have been featured in the past - most recently in 2017. This time the bowls are topped with chopped baby spinach and homemade salsa to keep things fresh in the warmer temps.
- Rice, uncooked white or brown - 2/3 cup
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Baby spinach - 5 oz, roughly chopped
- Limes - 1/2, wedges
- Plantains (enough for 2 nights) - 3 (look for very ripe, dark brown fruit)
- Vinegar, rice - 2 tsp
- Honey - 1 tsp
- Oil, cooking - 1 Tbsp
- Sour cream (opt) - for serving (sub plain or Greek yogurt)
- Tortilla chips (opt) - for serving
- Jalapenos - 1, diced
- Shallots - 1 clove, diced
- Cilantro - 2 tsp, chopped
- Tomatoes, medium - 2, chopped
- Limes - 1/2, juice of
- Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Spinach / Lime wedges (for bowls) / Cilantro / Tomatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed.
- Make salsa - Combine jalapenos, shallots, cilantro, tomatoes, and lime juice. Season with some salt and pepper.
- Plantains - (This makes enough for 2 nights.) Peel and slice.
- Beans - Drain and rinse.
- Heat oven to 425F / 218C.
- Brush a sheet pan with some oil (you may need two sheet pans to fit all of the plantains). Add plantains in a single layer and brush with some more oil. Season with some salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
- In a large bowl, whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
- If rice was made ahead, reheat in the microwave. Stir in beans. Season with some salt.
- Assemble bowls with rice and beans, then plantains (reserve half for Thursday), spinach, salsa, sour cream, and lime wedges. (You can also set all of the components out and let everyone assemble their bowls at the table.) Serve with chips if you’d like (crumble some over top for extra crunch). Enjoy!
Made this as an instant pot meal. Tastes great!0 Helpful
The pork was really good. I made the plantains but they were not ripe enough, so they were not that great. I will definitely try this whole meal again and give the plantains a long time to ripen0 Helpful
My whole family loves this meal! Probably their favorite CS recipe! I do it in the instant pot by cutting the boneless pork shoulder into three chunks, adding in all the ingredients and did high for 70 minutes with a quick release. It falls apart and the juice is just so good! I saved the juice for a quick egg drop soup lunch this week. We add guacamole to our bowls. My kids even love the chopped spinach in their bowl!0 Helpful
Instant Pot- I used a 2.2lb pork loin instead of the pork butt and cut the pork into numerous chunks. First, I sauteed the onions and garlic in the IP. Then I browned the sides of the pork pieces which has already been rubbed with the seasoning ingredients. I pressure cooked it all for 17 minutes and then did a 7 minute natural release before manual release. For the salsa, I used red onion instead of shallots. We had guac rather than sour cream. It was very tasty and less greasy with the pork loin.0 Helpful
Super easy! Couldn't ask for anything more. Yum yum0 Helpful
Slow cooker pulled pork is excellent and very easy to make. A really nice dish!0 Helpful