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Black Beans and Rice with Collard Greens and Pan-Fried Plantains in a Bowl on a Rustic Surface
Cuban-Inspired Black Beans and Rice with Collard Greens and Pan-Fried Plantains
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Black beans are simmered up with cumin and lime, then served over rice with sweet pan-fried plantains to make this mouthwatering Cuban-inspired vegan meal.
Course: Entree
Cuisine: American, Cuban
Servings: 4
Calories: 531 kcal
Author: Alissa
  • 1 cup long grain rice, see my note
  • 1/4 cup olive or vegetable oil, divided
  • 2 ripe plantains, sliced about 1 inch thick
  • 1/2 medium red onion, diced
  • 3 garlic cloves, minced
  • 1 14 ounce can or 1 3/4 cups cooked black beans, drained and rinsed
  • 1/2 cup vegetable broth
  • 1 tablespoon lime juice
  • 1 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 small bunch of collard greens, about 6 leaves slices into strips
  • 1/4 cup chopped fresh cilantro
  • Salt and Pepper to taste
  1. Cook the rice according to package directions.
  2. In large nonstick skillet, heat 2 tablespoons of the oil over medium heat. When the oil is hot, arrange the plantain slices in a single layer and cook about 5 minutes on each side, or until golden brown. Work in batches if needed, and add oil to the skillet between batches if it dries up. Transfer the cooked plantain slices to a dish covered with a paper towel, to drain any excess oil.
  3. Heat remaining 2 tablespoons of oil in the same skillet over medium heat.
  4. When the oil is hot, add the onion and sauté until soft, about 5 minutes.
  5. Add garlic and cook for another minute, until very fragrant. Add beans, broth, lime juice, cumin, coriander, and paprika. Simmer until most of the liquid has cooked off, which should take 5-10 minutes.
  6. Add the collard greens to the skillet and simmer just until wilted, about another 3 minutes, adding a few tablespoons of water if the bean mixture gets too thick. Remove from heat and stir in the cilantro, then season with salt and pepper to taste.
  7. Divide rice onto dishes, and top with bean mixture and plantains. Garnish with some extra cilantro if you'd like.
Recipe Notes

Basmati rice works really well with this recipe. Last time I made this I simmered the basmati rice in 1 cup of water + 3/4 cup light coconut milk, and it was awesome.

Nutrition Facts
Cuban-Inspired Black Beans and Rice with Collard Greens and Pan-Fried Plantains
Amount Per Serving
Calories 531 Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Saturated Fat 2.1g11%
Sodium 787mg33%
Potassium 967mg28%
Carbohydrates 92.9g31%
Fiber 11.7g47%
Sugar 15.1g17%
Protein 13.6g27%
Calcium 210mg21%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.