Cuban Black Beans and Rice with Roasted Peppers and Plantains
This Cuban Black Beans and Rice with Roasted Peppers and Plantains is bursting with flavor and color—hearty, healthy, and perfect for any occasion!
Equipment
- Large Skillet
- Medium Saucepan
- Baking Sheet
- Sharp Knife
- Cutting Board
Ingredients
- 1 cup uncooked brown rice
- 2 very large ripe plantains almost black (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices
- 2 large red bell peppers (or yellow or orange bell peppers), cut into 3/4-inch slices and halved
- 1 small red onion cut into rough 3/4-inch pieces
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon kosher salt divided
- 3 teaspoons ground cumin divided
- 1/4 teaspoon allspice divided
- 1 small jalapeño seeded and finely chopped (about 1 tablespoon)
- 2 tablespoons tomato paste
- 2 cloves garlic minced (about 2 teaspoons)
- 2 teaspoons dried oregano
- 3 cups Cuban black beans (or 2 (15-ounce) cans low-sodium black beans, rinsed and drained)
- Sliced radishes for garnish
- Diced avocado for garnish
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Begin by cooking the brown rice according to package instructions. Typically, this involves rinsing the rice, then boiling it in water (about 2 cups of water for 1 cup of rice) until tender. Once done, set it aside and fluff with a fork.
- While the rice is cooking, preheat your oven to 425°F (220°C). On a baking sheet, toss the sliced plantains with 1 tablespoon of olive oil and a pinch of salt. Arrange them in a single layer and roast for about 15-20 minutes, flipping halfway through, until golden brown and caramelized.
- On the same baking sheet (after removing the plantains), toss the sliced bell peppers and red onion with the remaining tablespoon of olive oil, 1/2 teaspoon of salt, and 1 teaspoon of ground cumin. Roast for about 15-20 minutes until they are tender and slightly charred.
- In a large skillet, heat over medium heat. Add the jalapeño and sauté for about 2 minutes until fragrant. Then, add the minced garlic, tomato paste, and remaining spices (2 teaspoons cumin, 1/4 teaspoon allspice, and dried oregano). Stir everything together and cook for another minute.
- Add the black beans to the skillet, stirring to combine with the spice mixture. If you’re using canned beans, be sure to rinse and drain them first. Let everything simmer for about 10 minutes, allowing the flavors to meld together.
- To serve, place a generous scoop of rice on each plate. Top with the black bean mixture, followed by the roasted peppers and onions. Garnish with roasted plantains, sliced radishes, diced avocado, and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Notes
- For a spicier dish, add more jalapeño or a pinch of cayenne pepper to the beans.
- Leftovers store well in the refrigerator for up to 3 days; reheat with a splash of water to keep rice moist.
- Freeze beans and rice separately for up to 3 months for longer storage.