Entree

Cuban Rice, Beans and Raisins

Prep-Time 15 Mins
Cook-Time 30 Mins
Servings 4

Ingredients

Black Beans

3 slices thick sliced bacon
1/2 cup, seeded, chopped, colored sweet peppers
1 tablespoon finely chopped garlic
2 teaspoons seeded, finely chopped jalapeño pepper
2 teaspoons seeded, finely chopped Serrano pepper
2 teaspoons seeded, finely chopped hot yellow pepper
1 teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed, drained
1/2 cup chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Rice

1 cup Jasmine rice
1 cup canned coconut milk, well stirred
3/4 cup chicken broth or stock
1/2 cup Sun-Maid Raisins
1 tablespoon freshly squeezed lime juice
2 tablespoons butter
2 tablespoons chopped red onion
1/2 teaspoon freshly grated lime zest
1/2 teaspoon kosher salt

Plantains

2 tablespoons butter
2 tablespoons coconut oil
1 large ripe plantain, peeled, cut into 1/4-inch slices
2 tablespoons coconut sugar (or white sugar)
1/2 teaspoon kosher salt

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Chopped cilantro, if desired
Crumbled white cheese, if desired

Directions

Black Beans

1
In medium size skillet, over medium heat, cook bacon, turning half way, until golden brown and crisp (7 to 9 minutes).
2
Remove bacon; cool, crumble, set aside.
3
In same skillet, use up to 2 tablespoons bacon fat and cook all peppers and garlic over medium heat until slightly tender (3 to 4 minutes).
4
Add cumin; stir for 1 minute.
5
Add black beans, chicken broth, salt, and pepper.
6
Bring to a boil; reduce heat to medium and cook until heated through (4 to 5 minutes). Keep warm.

Rice

1
In 2 quart saucepan add all rice ingredients.
2
Bring to a boil; cover and reduce heat to simmer.
3
Cook until rice is tender about 18 to 20 minutes.
4
Fluff with a fork and keep warm.

Plantains

1
In medium skillet over medium heat melt butter and coconut oil.
2
In large bowl toss together sliced plantains, sugar, and salt.
3
Place plantains in skillet and cook until golden brown (2 to 3 minutes); turn over and continue cooking until second side is golden brown (1 to 2 minutes).
4
Remove from skillet and place on parchment lined cookie sheet.
5
Cool slightly, then mash with the bottom of a cup or your palm.
6
Repeat with remaining plantain slices.

To serve: place a large scoop of rice and beans on plate. Surround with plantains. If desired, sprinkle with chopped cilantro and crumbled white cheese.