Rice and beans are a vegetarian staple. But they don’t need to be boring. Paired with fried plantains and a tangy slaw, this will make you want to keep rice and beans in the pantry!

We Provide
  • 1 Cup Long Grain Rice
  • 1, 14 oz. Can Black Beans
  • 2 Oz. Medium Salsa
  • 3 Oz. Shredded Cabbage
  • ¼ Yellow Onion
  • 1 Lime
  • ½ Oz. Cilantro
  • 1 Clove Garlic
  • 4 Oz. Sour Cream
  • 1 Green Plantain
You Provide
  • Salt and Pepper
  • Olive Oil
  • 1 Medium Sauce Bowl
  • Sauce Pan with Lid
  • Frying Pan (or sauté pan)
  • Cutting Board
  • Chefs Knife
  • 1 ½ Cups Water
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Step 1


Preheat sauce pan over medium heat with 1 tablespoon olive oil. Once that starts to shimmer, add in the rice and stir to coat. Add in the salsa and 1 ½ cups water. Bring to a boil. Once boiling, cover, reduce heat to low and steam for 15 minutes.

Step 2


While that heats up, place your frying pan over high heat with about ¼ cup oil. You need just enough oil so the plantain slices are half covered. While that heats up, slice the plantains. Use a knife to remove both ends and score the tough peel, making sure you don’t slice the flesh. Peel away the peel. Cut into ½ inch slices. Once oil starts to shimmer, but not smoke, add in the slices. Cook for 3 minutes on both sides.

Step 3


Once cooked, remove from pan and smash with the bottom of a cup. Add the smashed slices back into the oil and cook another 2 minutes on both sides. You may need to add more oil as they cook. Once cooked through, remove onto a plate and season with a pinch of salt.

Step 4


Make you sauce by pressing or finely dicing the garlic. Dice the onion and place both into a medium sauce bowl. Roughly chop the cilantro and add to bowl, reserving a few pinches for final plating. Top with sour cream and juice of the lime. Stir to combine and add a splash of water if its too thick. Toss with your shredded cabbage and set aside.

Step 5


Strain and rinse your beans. Once your rice has cooked through, remove from heat. Add beans to hot rice and toss to combine.

Step 6


To plate, create a bed with the rice and beans. Top with fried plantains and a big heap of the slaw. Finish with a pinch of cilantro.



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