Plantain Maduros and Rice Bowl

Maduros, Spanish for the ripe ones, are the caramelized sweet plantains that brighten tables across the Caribbean. This comforting bowl pairs them with cumin-scented black beans, fluffy rice, and cool avocado for a simple vegetarian dinner.

Serves 4

Estimate for one serving

• 520 cal
• 9.5g protein
• 88g carbs
• 17g fat
• 13g fiber

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Ingredients

• 4 medium ripe plantains (black skins)
• 3 tbsp olive oil
• 1 cup white rice
• 2 cups water (for rice)
• 1 (15-oz) can canned black beans
• 2 cloves garlic
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1 large ripe avocado
• 1/4 cup chopped fresh cilantro
• 1 lime
• 1/4 small red onion

Instructions

1. 1Rinse white rice until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce to low, cover, and simmer 18 minutes. Remove from heat and let rest 5 minutes, then fluff with a fork.
2. 2Drain and rinse the black beans. In a small skillet, heat olive oil over medium heat. Add minced garlic and cumin; cook 30 seconds until fragrant. Add beans and salt. Simmer 5 minutes, stirring occasionally. Keep warm.
3. 3Peel the ripe plantains and slice on the diagonal into 1-inch thick pieces.
4. 4Heat olive oil in a large nonstick skillet over medium heat. Add plantain slices in a single layer (work in batches if needed). Cook 3–4 minutes per side until deep golden brown and caramelized on the edges. Transfer to a paper-towel-lined plate and sprinkle lightly with salt.
5. 5Halve, pit, and slice the avocado. Thinly slice the red onion. Cut the lime into wedges.
6. 6Divide the fluffed rice among 4 bowls. Top each with a spoonful of warm black beans, several slices of maduros, avocado slices, a few red-onion rings, and chopped cilantro.
7. 7Serve immediately with lime wedges on the side for squeezing over the bowl.