Classic seasoned rice and beans with plantains
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
5
5 meals
Difficulty
Easy
Cost
Budget
$
Classic seasoned rice and beans with plantains
Perfectly seasoned rice simmered with sofrito and tender red beans, served with caramelized sweet plantains and a simple cabbage salad. A Caribbean staple that costs pennies per serving.
10m
Prep Time
30m
Cook Time
40m
Total Time
5
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Rice and beans is the meal-prep original—cultures worldwide have relied on this combination for centuries. It is a complete protein, incredibly affordable, and endlessly customizable.
Sauté sofrito (onion, garlic, green pepper) in olive oil until softened, about 5 minutes.
Add cumin, oregano, and beans with their liquid; stir and bring to a simmer.
Add rice and enough water to cover by 1 inch; bring to a boil, reduce heat, cover, and cook 20 minutes.
Slice ripe plantains and pan-fry in oil until golden and caramelized on both sides.
Divide rice and beans among containers with plantains and a side of cabbage slaw.
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
All work beautifully in this recipe
Adds more fiber and nutrients
Use the liquid from the bean cans—it adds flavor and starch that helps the rice cook perfectly.
Plantains should be very ripe (mostly black skin) for the sweetest, most caramelized results.
Refrigerate for up to 5 days. This is one of the best-storing meal preps.
Microwave for 2-3 minutes with a splash of water to prevent drying.
Per serving (0mg) · 5 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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