Cuban Rice Bowl
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Serves: 4-6 bowls
 
What You'll Need
  • 2 cups coconut water
  • 1 cup water
  • 2 cups short-grain brown rice
  • 1 tsp. salt
  • 2 plantains, sliced (extremely ripe)
  • 2 tbs. butter
  • 1 tsp. cinnamon
  • ¼ cup brown sugar
  • 1 8 oz. can black beans
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 cup guacamole (I bought mine from Whole Foods, but feel free to make your own)
  • Cacique cheese
  • Green Goddess Dressing
  • 1 cup plain Greek yogurt
  • 1 cup sour cream
  • 2 green onions (whole)
  • 1 cup packed basil
  • 1 tsp salt
  • 2 garlic cloves
  • The juice of 2 lemons
Instructions
  1. In a large pot, bring the coconut water, salt and water to a boil. Add in the rice, cover and reduce to a simmer.
  2. Cook for about 25-30 minutes or until the rice has absorbed all the liquid and is tender.
  3. In a large sauce pan, add the butter, cinnamon and brown sugar and the sliced plantains.
  4. Cook for about 5 minutes on each side or until golden and caramelized.
  5. Add all of the dressing ingredients to a blender and pulse until completely smooth.
  6. In another sauce pan, add the black beans along with the cumin, salt, and chili powder and heat over a medium-low temp until warmed through.
  7. Once the rice is finished, add to each individual bowl and top with beans, fried plantains, black beans, guacamole, and cacique cheese!
  8. Serve immediately, or store each component separately in the fridge.
Recipe by The Blonde Chef at https://www.theblondechef.com/cuban-rice-bowl/