Fried Plantains with Black Beans and Coconut Rice

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If you are craving a savory, tropical dish, this fried plantains with black beans and coconut rice recipe is for you! The caramelized golden brown plantains are balanced by the acidity of the pico de gallo and the creaminess of the coconut rice with smoky, fiber-rich black beans. It’s protein-rich, gluten-free, and completely vegan for a nutrient-dense meal that works great for meal prep or a quick lunch or dinner.

What You Need to Make Fried Plantains with Beans and Rice

This is a fairly straightforward recipe, but it does have a few components. Here, we are using fried plantains, smoky black beans, and decadent coconut rice. Want to save time? Use prepared Pico de Gallo, throw your rice in a rice cooker, and microwave the beans for quicker prep and less clean-up.

Fried Plantains

• 2 ripe plantains, peeled and sliced
• 1/2 tbsp olive oil

Black Beans

• 1 14 oz can black beans, drained and rinsed
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp water

Coconut Rice

• 1 cup long-grain white rice, well-rinsed
• 1 14 oz can full-fat coconut milk
• pinch of salt
• 1/4 cup water

Pico De Gallo

• 1 jalapeno, diced
• 1/4 red onion, diced
• 1 tomato, diced
• 1/4 cup cilantro, roughly chopped

How to Make Fried Plantains with Black Beans and Coconut Rice

1. Toss the rinsed rice, coconut milk, water, and salt into a rice cooker and follow the appliance instructions. Alternatively, use a saucepan over medium heat and cook the rice, covered, for about 20 minutes or until tender.
2. Meanwhile, peel and slice the plantains. Heat the oil over medium heat in a skillet and add in the slices of plantains. Fry on each side for about 3-4 minutes until golden brown and caramelized. Remove and place on a paper towel-lined plate to drain.

3. In a small saucepan, heat the black beans, water, cumin, salt, onion powder, and garlic powder over medium-low heat. Simmer for 5-10 minutes until fragrant and most of the water is evaporated.
4. To make the pico: chop your cilantro, tomato, jalapeno, and onion and toss with lime juice to combine.
5. Assemble the bowls by placing a 1/2-1 cup of rice in the bottom. Top with black beans, fried plantains, and pico de gallo.
6. Store any leftovers in the fridge in an airtight container for about three days.

Dietary Modifications

This dish fits many different dietary preferences. To make it paleo-friendly, swap out the bean hummus for avocado hummus and some healthy fats!

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Fried Plantains with Black Beans and Coconut Rice

Allison Crawford at The Hungry Carrot

This vibrant and flavorful dish contains authentic ingredients like ripe, fried plantains, smoky black beans, and slightly sweet coconut rice. It's perfect for meal prep, high in protein, and high in fiber.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Caribbean, Jamaican

Servings 2

Ingredients

  

Fried Plantains

• 2 ripe plantains, peeled and sliced
• 1/2 tbsp olive oil

Black Beans

• 1 14 oz can black beans, drained and rinsed
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp water

Coconut Rice

• 1 cup long grain white rice, well-rinsed
• 1 14 oz can full-fat coconut milk
• pinch of salt
• 1/4 cup water

Pico De Gallo

• 1 jalapeno, diced
• 1/4 red onion, diced
• 1 tomato, diced
• 1/4 cup cilantro, roughly chopped

Instructions

 

• Toss the rinsed rice, coconut milk, water, and salt into a rice cooker and follow the appliance instructions. Alternatively, use a saucepan over medium heat and cook the rice, covered, for about 20 minutes or until tender.
• Meanwhile, peel and slice the plantains. Heat the oil over medium heat in a skillet and add in the slices of plantains. Fry on each side for about 3-4 minutes until golden brown and caramelized. Remove and place on a paper towel-lined plate to drain.
• In a small saucepan, heat the black beans, water, cumin, salt, onion powder, and garlic powder over medium-low heat. Simmer for 5-10 minutes until fragrant and most of the water is evaporated.
• To make the pico: chop your cilantro, tomato, jalapeno, and onion and toss with lime juice to combine.
• Assemble the bowls by placing a 1/2-1 cup of rice in the bottom. Top with black beans, fried plantains, and pico de gallo.
• Store any leftovers in the fridge in an airtight container for about three days.

Keyword black beans, coconut rice, fried plantains