Cuban Rice and Bean Bowl
with plantains / garlic broccoli

Name: Cuban Rice and Bean Bowl
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 12 oz Broccoli, florets chopped; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 3 Tbsp Water; 1 Tbsp Cilantro, chopped; 1 Avocados, chopped; 2 Tomatoes, Roma , chopped; 1 Limes, wedges; 1 can Beans, black (14 oz / 397 g), drained and rinsed; for serving Yogurt, plain or Greek; 1 cup Rice, uncooked white or brown; 3 Plantains, large, peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside)

Active: 45 Total: 45

Original GF Paleo Vegetarian

Seared plantains add a sweet-savory flavor to these Cuban-inspired rice bowls that are topped with avocado, tomatoes, and cilantro. We last featured this meal in 2022.
Smarts: If you want more toppings for your bowl, add cheese, salsa, or tortilla chips for serving.

Ingredients

Metric

Servings:

Garlic Broccoli:

Broccoli - 12 oz , florets chopped
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Water - 3 Tbsp

Cuban Rice and Bean Bowl:

Cilantro - 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)

Prep

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)
Broccoli / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
Cilantro / Avocado / Tomatoes / Limes / Plantains - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
Brush a sheet pan with some oil. Add plantains in a single layer 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.
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.
If rice was made ahead, reheat in the microwave. Stir beans into rice.
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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