Black Bean & Plantain Rice Bowl Recipe
Make Black Bean & Plantain Rice Bowl Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice & Base
Black Beans
Plantains & Toppings
Optional Garnish & Assembly
Method
Rice & Base
- 1
Rinse and Cook Rice
Rinse the rice under cold water until the water runs mostly clear to remove excess starch. In a medium saucepan, combine rinsed rice, 3 cups water, 1/2 tsp kosher salt and 1 tbsp vegetable oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Black Beans
- 2
Prepare Aromatics
While rice cooks, finely chop 1/2 cup yellow onion and mince 2 garlic cloves. Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 3
Spice and Simmer Beans
Add the drained and rinsed black beans (15 oz) to the skillet along with 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp ground coriander (if using). Stir to combine and cook for 2 minutes to bloom spices. Add 2–3 tbsp water to loosen the mixture if it seems dry, reduce heat to low and simmer gently for 5 minutes so flavors meld.
- 4
Finish Beans
Season the beans with 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning if needed. Stir in 2 tbsp chopped fresh cilantro just before serving and keep warm on very low heat or covered off the heat while you prepare plantains and toppings.
Plantains & Toppings
- 5
Prepare Plantains
Peel the ripe plantains: cut off both ends, score the peel lengthwise and remove the skin. Slice each plantain on a slight diagonal into 1/3-inch thick slices (you should get about 10–12 slices from 2 medium plantains).
- 6
Fry Plantains
In a large skillet, add 1/4 cup neutral oil and heat over medium-high until shimmering but not smoking (about 350°F if using a thermometer). Fry plantain slices in a single layer (work in batches if necessary) for 1.5–2 minutes per side, until golden brown and caramelized. Transfer to a plate lined with paper towels and immediately sprinkle lightly with 1/4 tsp salt.
- 7
Prepare Toppings
While plantains fry, slice 1 avocado and warm or drain 1/2 cup pickled red onions. If using cheese, crumble 1/2 cup feta or queso fresco. Arrange lime wedges and hot sauce for serving.
Optional Garnish & Assembly
- 8
Assemble Bowls
Divide the cooked rice among 4 bowls (about 3/4 cup cooked rice per serving). Spoon an even portion of the black beans over the rice (about 3/4 cup beans per bowl). Top each bowl with 3–4 fried plantain slices, sliced avocado, and a spoonful of pickled red onions. Sprinkle crumbled cheese if using, then add fresh cilantro leaves and toasted pumpkin seeds or chopped peanuts. Drizzle a little olive oil or crema and add a lime wedge and hot sauce to taste.
- 9