Cuban Plantain Boats
15Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
2 tablespoons chopped fresh cilantro
3 tablespoons Pure Wesson® Canola Oil
1 tablespoon jerk seasoning
6 large ripe plantains, peeled (6 large = about 4 pounds)
1 can (16 oz each) Rosarita® Vegetarian Refried Beans, heated
1 pkg (8.8 oz each) fully cooked Spanish-style rice, heated
1 medium lime, cut into 6 wedges
Crumbled queso fresco, optional
|% Daily Value|
|Total Fat||10 g||15%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||10 g||42%|
|Vitamin C||32 mg||54%|
|Vitamin A||2456 iu||49%|
Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray. Combine drained tomatoes and cilantro in small bowl; set aside.
Combine oil and jerk seasoning in another small bowl; generously brush oil mixture on plantains. Place in dish; cover with foil. Bake 15 to 20 minutes or until plantains are tender. Let stand 2 minutes. Carefully cut lengthwise slit down center of each plantain, being careful not to cut through ends or bottom.
Evenly divide and spread beans into each plantain, using back of spoon. Top each evenly with rice and tomato mixture. Cut each stuffed plantain crosswise in half; serve with lime wedge. Sprinkle with cheese, if desired.
Use ripe plantains that are firm and yellow in color with black specks. Ripen plantains more quickly by placing in a brown paper bag with an apple. Close bag loosely and place in a warm area.