- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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This Southern-inspired red beans and rice dish is seasoned with smoked paprika and cumin for a warm, smoky flavor, and made special with the addition of plantains, which deliver natural sweetness and an extra boost of Caribbean flavor. Everything comes together with minimal effort: Just bring the ingredients to a boil on the stovetop, then spoon into a baking dish and let the oven do the rest. No plantains on hand? No problem: Use potatoes instead, or just leave them out.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 9- to 10-oz. green plantain or 6 oz. Yukon Gold potatoes
- 1¼ cups salsa verde
- 2 15-oz. cans no-salt-added red beans, rinsed and drained (3 cups)
- 1½ cups low-sodium vegetable broth
- 1 14.5-oz. can no-salt-added diced tomatoes
- 1 cup dried long grain brown rice
- ¾ cup chopped onion
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- 1 medium avocado, peeled and sliced
- ½ cup chopped fresh cilantro (optional)
- Lime wedges
Instructions
- Preheat oven to 400°F. Cut peel off plantain. Cut plantain into ½-inch pieces.
- In a large saucepan combine plantain, 1 cup of the salsa, and the next nine ingredients (through cumin). Bring just to boiling over medium. Spoon into a 3-quart rectangular baking dish, spreading evenly. Cover tightly with foil.
- Bake 55 to 65 minutes or until rice is tender. Let stand, loosely covered, on a wire rack 10 minutes before serving. Top with remaining ¼ cup salsa, the avocado, and cilantro (if using). Serve with lime wedges.
Nutritional Information:
Per serving (2 cups): 523 calories, 97 g carbohydrates, 16 g protein, 8 g total fat, 1 g saturated fat, 0 g cholesterol, 775 mg sodium, 14 g fiber, 18 g sugar
Note: Nutritional information is provided as an estimate only.
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