This quick, plant based meal is full of flavor and great nutrition. It's a perfect meal for a busy night to feed your family, including teen athletes.
Course: Entree, Vegetarian
Keyword: beans and rice, plantains, quick dinner ideas, vegetarian casserole
Author: Jenna Braddock, RD
1package Knorr® Fiesta Sides - Yellow Rice
5very ripe, yellow plantains (see notes)
1tablespooncoconut oil(or oil of your choice)
2cans low sodium black beansdrained and rinsed
½cuplow or reduced sodium vegetable stock
1large tomatosmall diced
1green bell peppersmall diced
½yellow onionsmall diced
¼cuploosely packed cilantrominced
1tablespoonextra-virgin olive oil
Preheat oven to 350 degrees. Prepare a large, rimmed baking sheet with a piece of parchment paper to cover.
Peel plantains and slice at an angle into ½” thick pieces. Toss cut plantains with coconut oil (or oil of your choice) and arrange on baking sheet in single layer. Do not overcrowd the pan. Bake for about 20-25 minutes, until plantains are soft and edges become golden brown. Turn on the broiler and broil plantains for 1 minute directly under heat to complete cooking. Let cool.
Meanwhile, in a saucepan, add black beans, low or reduced sodium vegetable stock, tomato paste, oregano, and garlic. Stir together and bring to a simmer over medium heat. Reduce heat to a low simmer and cook for at least 10 minutes, but can continue simmering until all of dinner is ready.
In a mixing bowl, combine tomato, bell pepper, onion, cilantro, olive oil, and lime juice. Toss to combine.
In a second saucepan, make the Knorr® Fiesta Sides - Yellow Rice according to the directions. When cooking is complete, remove from heat and set aside.
Assemble dinner by dishing rice with beans on top. Then top beans with at least ½ cup pico. Place 4-6 plantain slices on plate. Serve and enjoy.
Choose very yellow plantains with brown spots. It is good for plantains to be brown and soft.