COCONUT RICE WITH BLACK BEANS, PLANTAINS, AND MANGO SALSA
Make and share this Coconut Rice With Black Beans, Plantains, and Mango Salsa recipe from Food.com.
Provided by AmyZoe
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook the rice in your usual way (on the stove top or in a rice cooker). Replace one can's worth of water with the coconut milk. Then add in an extra quarter cup of water.
- Roughly puree the mango, jalapeno, garlic, red onion, cilantro, and kosher salt in a mini food processor. You will wait to retain some texture so blend for 10 seconds.
- Warm your serving bowls or plates. Heat the oil in a large skillet over medium-high heat. When it is shimmering, add the plantains in a single layer. Fry, until brown on one side, about 3 minutes. Flip and cook on the other side until browned and tender, about 2 minutes. Sprinkle with kosher salt.
- To serve, you may either divide the rice among four bowls and top with plantains, beans, avocado, mango, cilantro, and sauge. Or serve all of the ingredients separately and let diners make their own. Pass the lime quarters to squeeze over the finished plate as desired.
Nutrition Facts : Calories 1041.5, Fat 38.4, SaturatedFat 25.4, Sodium 320.7, Carbohydrate 164.8, Fiber 20.1, Sugar 38.6, Protein 21.6
BLACK BEANS & RICE WITH MANGO
An unusually good recipe! Originally on the tasteofcuba.com web site but have taken the liberty of tweaking a bit here and there.
Provided by Manami
Categories White Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook chorizo, red bell pepper and onion in a large skillet over medium-high heat for 4 to 5 minutes, till sausage is browned.
- Add next 5 ingredients; bring to boil.
- Reduce heat; cook and simmer for 10 minutes.
- Remove bay leaf.
- To serve, spoon bean mixture over rice in serving bowls, then top with fresh mango.
- If desired, garnish with fresh oregano.
- *If chorizo is unavailable, use any other spicy sausage.
Nutrition Facts : Calories 189.9, Fat 2.3, SaturatedFat 0.8, Cholesterol 4.2, Sodium 60.6, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 7.6
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- Add the coconut oil and rice to a medium-sized pot and heat to medium. Saute rice, stirring frequently, for 2 minutes.
- Add the coconut milk, agave, lime zest, and salt. Bring to a full boil. Reduce the heat to medium-low, cover, and cook until most of the coconut milk has been absorbed, about 35 to 40 minutes. Taste rice for flavor and add more salt if desired.
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