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Cuban Rice and Bean Bowl
with plantains / garlic broccoli

Active: 45 Total: 45

Seared plantains add a sweet-savory flavor to these Cuban-inspired rice bowls that are topped with avocado, tomatoes, and cilantro. 
Smarts #1: If planning to make Thursday's meal, roast a double batch of plantains tonight. 
Smarts #2: If you want more toppings for your bowl, add cheese, salsa, or tortilla chips for serving. 



Garlic Broccoli:
  • Broccoli - 12 oz , florets chopped
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Water - 3 Tbsp
Cuban Rice and Bean Bowl with Plantains:
  • Cilantro leaves - 1 Tbsp , chopped
  • Avocados - 1 , chopped
  • Tomatoes, Roma - 2 , chopped
  • Limes - 1 , wedges
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Yogurt, plain or Greek - for serving
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Seared Plantains:
  • Plantains, large - 3 , peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside)


  1. Rice - (Skip if 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)

  2. Broccoli / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Cilantro / Avocado / Tomatoes / Limes / Plantains - Prep as directed. (If making Thursday's meal, prep plantains for that night at the same time.)

  4. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C. 

  2. Brush a sheet pan with some oil. Add plantains in a single layer (if making Thursday's meal, roast plantains for that night at the same time; use two sheet pans if needed) and brush them with some more oil. Sprinkle with a pinch of salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total. 

  3. While plantains roast, heat a saute pan over medium heat. Add cooking oil and then garlic and broccoli to heated oil. Saute until garlic is fragrant, ~2 minutes. Add water and cover with a lid. With the lid on, steam broccoli until tender, 5 to 6 minutes. Season with some salt and pepper.

  4. If rice was made ahead, reheat in the microwave. Stir beans into rice. 

  5. Reserve half the plantains if doubled. 

  6. Divide plantains and rice between serving bowls. Top with yogurt, avocado, tomatoes, cilantro, and lime wedges. Serve with broccoli on the side and enjoy!



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