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Black Beans and Rice with Plantains


I've been experimenting with this recipe for a while trying to get it just right and I think I finally got it!

I love black beans and rice but kinda wanted to fancy it up a little bit. I added sweet yellow onion, sweet red pepper, and jalapenos to spice it up a bit. I added two to the whole thing, and I think that might be a little too much spice for me. Next time I'll add just one.

The brown rice with the cilantro and lime really balanced it out. The plantain I sauteed was super ripe and sweet and that was the perfect complement to the spicy black beans and the tangy cilantro lime rice. Yum!

What You Will Need

For The Beans:

2 15oz cans of black beans drained and rinsed.

1 Medium yellow onion, diced.

1 Red Pepper, diced.

1 jalapeno sliced whole.

3 Cloves of garlic minced.

1 tablespoon of cumin.

Sea salt to taste.


For The Rice:

11/2 Cups of brown rice.

1 Large handful of cilantro, chopped.

1 Lime, juiced.


1-2 Very ripe plantains, sliced

1/2 Tsp. coconut oil.


What You Need To Do

Cook the rice as directed drain and let cool to room temperature.  Add cilantro and the juice of the lime. Add the lime a little at a time and taste. Stop when it reaches desired tanginess. Set aside.

For the plantains. Heat the coconut oil in a medium skillet. Add plantains and cook until browned on one side and then flip over. Do the same for the other side. Remove from heat and set aside,

For the beans. Heat a very small amount of coconut oil in large saute pan. You can omit oil if wanted. Add onions and garlic and cook until onion starts to get clear. Add peppers and cook for another 4 minutes. Add the beans, cumin, and salt to taste and heat through. If not using oil, add water to help stop any food from sticking to the pan.

I'm usually cooking all 3 of these dishes at the same time for this meal but can be prepared and enjoyed separately.

To serve, Place some of the cilantro lime rice on the plate or in a bowl. Top with some of the bean mixture and then a generous amount of the plantains.

Would be tasty with a garnish of avocado or vegan sour cream!


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Xo, Tina





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