Black Beans and Rice with Plantains

  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 5 cups black beans 1x


This big bowl of Black Beans and Rice with Plantains is  a delicious, quick and easy dinner, that is gluten-free, full of fiber, and constitutes a complete protein for vegans and non-meat eaters



  • 1 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and diced small (optional)
  • 1 semi ripe plantain, diced ( you can substitute sweet potatoes)
  • 12oz jarred roasted red peppers, diced ( you can also use a fresh red bell pepper, jut note that the cooking time will be longer)
  • 215oz cans organic black beans, with their water
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp prepared chili powder
  • 1/2 tsp salt
  • 1 cup fresh chopped cilantro


  1. Heat the olive oil in a large deep skillet with a lid. Add the diced onion, garlic and jalapeño pepper.  Cook for 5 minutes or until the onions are translucent
  2. Add the plantains, roasted red peppers, beans (with their water), cumin, turmeric, chili powder and salt. Bring to a boil, cover, reduce the heat and simmer for 20-25 minutes, or until the plantains are very tender
  3. Add cilantro and mix well
  4. Serve over brown rice, quinoa, zucchini noodles or baked sweet potatoes


Some shortcuts to prepare these black beans and rice even faster:

  • Use frozen chopped onions and jarred minced garlic.
  • Use canned diced green chiles instead of jalapeño peppers
  • Buy pre cooked brown rice or quinoa


  • Serving Size: 1 cup black beans and 1/2 cup brown rice
  • Calories: 377
  • Sugar: 10
  • Sodium: 890
  • Fat: 4
  • Saturated Fat: 0.7
  • Unsaturated Fat: 2.7
  • Trans Fat: 0
  • Carbohydrates: 73
  • Fiber: 14.5
  • Protein: 14
  • Cholesterol: 0