Cuban Black Beans and Rice with Roasted Peppers and Plantains
A fresh twist on authentic Cuban Black Beans and Rice with baked plantains (tostones), roasted vegetables, and avocado. A healthy, filling all-in-one meal that’s vegan and gluten free!
Prep Time: 30mins
Cook Time: 20mins
Total Time: 50mins
For the Cuban Bean Bowls:
1cupuncooked brown rice
2very large ripe plantains - almost black (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices
2large red bell peppers - or yellow or orange bell peppers, cut into 3/4-inch slices and halved
1small red onion - cut into rough 3/4-inch pieces
2 1/2tablespoonsolive oil - divided
1 1/2teaspoonskosher salt - divided
3teaspoonsground cumin - divided
1/2teaspoonallspice - divided
1small jalapeño - seeded and finely chopped (about 1 tablespoon)
2clovesgarlic - minced (about 2 teaspoons)
3cups Cuban Black Beans - so good!, or if you are in a hurry, 2 (15-ounce) cans low-sodium black beans, rinsed and drained
Toppings (definitely grab a few of these!):
Chopped fresh cilantro
Cook rice according to package directions.
While the rice cooks, place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Place the plantain slices in the center of one baking sheet and the bell peppers and red onion in the center of the other. Drizzle each baking sheet with 1 tablespoon olive oil and sprinkle each with 1/2 teaspoon salt. Sprinkle 1 teaspoon cumin and 1/4 teaspoon allspice over the plantains. Toss the plantains and vegetables to coat, then spread each into an even layer. Bake in the upper and lower thirds of the oven until the plantains are lightly browned and very tender and the vegetables are caramelized and tender, about 16 to 18 minutes for the plantains and 20 minutes for the vegetables, switching the pans’ position on the upper and lower racks once halfway through.
While the rice, plantains, and vegetables cook, heat the remaining 1/2 tablespoon olive oil in a saucepan over medium heat. Add the jalapeño and cook, stirring often, until tender, about 2 minutes. Stir in the tomato paste, garlic, oregano, and remaining 1/2 teaspoon salt, 2 teaspoons cumin, and 1/4 teaspoon allspice. Cook just until fragrant, about 30 seconds, then stir in the black beans and 1/4 cup water. Cook until the liquid is slightly reduced and the beans are hot, about 2 to 3 minutes. Taste and adjust seasonings as desired.
Divide the cooked rice evenly among 4 bowls. Top each with beans, roasted plantains and vegetables, a big handful each of sliced radishes, avocado, cilantro, and a squeeze of fresh lime.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave. The beans and rice can be frozen for up to 3 months. To best enjoy frozen leftovers, I recommend letting the beans and rice thaw overnight in the refrigerator and making a fresh batch of roasted vegetables and plantains.
PLANTAIN TIPS: I liked this recipe best with ripe plantains, but if yours are still green or even yellow/green, you can still make this recipe. Just know they will be more hard and crisp like a potato chip versus more tender and sweet. If you've never peeled a plantain, despite similar appearances, they do not peel like a banana. Be sure to check out this guide to save yourself a lot of aggravation!