Seared Plantain Bowls
with Cuban rice and beans / garlic broccoli
- Rice, uncooked white or brown - 2/3 cup
- Cilantro - 1 Tbsp, chopped
- Avocados - 1, chopped
- Tomatoes, roma - 2, chopped
- Plantains, large (ripe plantains resemble bananas but should be very dark brown on the outside) - 2, peeled and sliced
- Oil, cooking - 1 Tbsp
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Limes - 1, wedges
- Broccoli - 12 oz, florets chopped
- Garlic - 2 cloves, chopped
- Oil, cooking - 1 Tbsp
- Water - 1/4 cup
- Make rice - Double if making Wednesday’s meal. 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 combine. (Can be done up to 4 days ahead)
- Cilantro - Chop cilantro. (Can be done 1 day ahead)
- Avocados / Tomatoes / Plantains - Prep as directed.
- Beans - Drain and rinse.
- Heat a saute pan over medium heat. Add cooking oil (the portion for the broccoli) 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.
- While broccoli steams, heat a skillet or non-stick pan over medium-high heat. Add cooking oil (for the plaintains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Season with some salt.
- Stir beans into rice (if you doubled the rice, remember to save half for Wednesday). If rice was made ahead (or has cooled down), reheat the rice and bean mixture in the microwave or in a frying pan with a bit of cooking oil.
- Divide rice and beans between serving bowls and add plantains. Top with avocado, tomatoes, cilantro and lime wedges. Serve with broccoli on the side and enjoy!
Really good. The jalapeno definitely spiced it up, but 3 year old was happy to way the ride, beans, and some "Frozen" Mac and cheese! Husband and I enjoyed and it was super easy! ...I spent the day out of the house and was running late with dinner, so I skipped the broccoli and toppings and just served the Crock-Pot contents on the beans and rice ...0 Helpful
Really enjoyed the pork. Added cayenne to spice it up. Hard to find plantains, but enjoyed the simple way of frying them up.0 Helpful
Used chicken instead of pork0 Helpful
Absolutely delicious! I can't wait to try the leftovers to make carnitas.0 Helpful
I will say that cooking in the oven took about 3 hours since I don't have slow cooker. I changed up the rice by making copy cat version of Chipotle's rice that found on the web. This add nice twist to the dish. Also, I used the leftover s to make frozen burritos so I have quick dinner or lunch whenever I want.0 Helpful
Great flavor on meat , but I would suggest adding spice or chicken broth to the rice.0 Helpful