Cuban Black Bean-and-Yellow Rice Bowls Recipe

Name: Cuban Black Bean-and-Yellow Rice Bowls Recipe
Total time: 50 min
Ingredients: 2 ripe plantains, peeled and diagonally sliced 1⁄2 inch thick (about 1 lb.); 2 tablespoons olive oil, divided; 1 teaspoon kosher salt, divided; 1 (10-oz.) pkg. yellow rice; 1 small jalapeño chile, seeded and finely chopped (about 1 Tbsp.); 1 1/4 cups chopped red onion (from 1 onion), divided; 2 (16-oz.) cans seasoned black beans, drained (do not rinse); 1/4 cup water; 1 teaspoon ground cumin; 4 radishes (about 3 oz.), chopped; 1 ripe avocado, diced; 1/4 cup chopped fresh cilantro; 1 lime, quartered

5.0

(3)

3 Reviews

Don't think you can get a filling, flavorful meal in just one bowl? We're here to prove you wrong. Brighten up dinnertime with this colorful, customizable meal. Start with bowls filled with yellow rice, black beans, and plantains, and then let everyone add their favorite toppings. If your family loves avocado, make sure you have enough to go around. You'll be floored by how much flavor fits into one bowl of this meatless meal. This simple recipe will be on your table in just 50 minutes, and every bite has sweet, spicy, salty, and savory notes. If you're new to cooking with plantains, we have a tip from the Test Kitchen: Plantains are ready to cook when their peels turn black on the outside, so buy them black or let them ripen before cooking. Many grocery stores sell heat-and-serve frozen plantains too. You'll love the sweet crunch the plantains give this colorful dish, so gather the family around the table and tell them to dig in.

By

Karen Schroeder-Rankin

Published on January 12, 2018

Cuban Black Bean-and-Yellow Rice Bowls — Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Active Time:

15 mins

Total Time:

50 mins

Yield:

4 serves

Ingredients

2 ripe plantains, peeled and diagonally sliced 1⁄2 inch thick (about 1 lb.)
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1 (10-oz.) pkg. yellow rice
1 small jalapeño chile, seeded and finely chopped (about 1 Tbsp.)
1 1/4 cups chopped red onion (from 1 onion), divided
2 (16-oz.) cans seasoned black beans, drained (do not rinse)
1/4 cup water
1 teaspoon ground cumin
4 radishes (about 3 oz.), chopped
1 ripe avocado, diced
1/4 cup chopped fresh cilantro
1 lime, quartered

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Place plantain slices in a single layer on parchment; drizzle with 1 tablespoon of the oil, and sprinkle with 1⁄2 teaspoon of the salt. Roast in preheated oven until lightly browned and very tender, 16 to 18 minutes. Set aside.
Prepare rice according to package directions.
While rice and plantains cook, heat remaining 1 tablespoon oil in a saucepan over medium. Add jalapeño and 1 cup of the red onion; cook, stirring often, until tender, about 3 minutes. Stir in black beans, water, cumin, and remaining 1⁄2 teaspoon salt; cook until liquid is slightly reduced, 5 to 6 minutes.
Divide cooked rice evenly among 4 bowls. Top each with beans, roasted plantains, chopped radishes, and diced avocado. Sprinkle with chopped cilantro and remaining 1⁄4 cup red onion. Serve with lime wedges.