Cuban Rice, Beans and Raisins

Makes 4 to 6 servings


  • Black Beans:

  • 3 slices thick sliced bacon
  • 1/2 cup, seeded, chopped, colored sweet peppers
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons seeded, finely chopped jalapeño pepper
  • 2 teaspoons seeded, finely chopped Serrano pepper
  • 2 teaspoons seeded, finely chopped hot yellow pepper
  • 1 teaspoon ground cumin
  • 2 (15-ounce) cans black beans, rinsed, drained
  • 1/2 cup chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

  • Rice:

  • 1 cup Jasmine rice
  • 1 cup canned coconut milk, well stirred
  • 3/4 cup chicken broth or stock
  • 1/2 cup Sun-Maid Raisins
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons butter
  • 2 tablespoons chopped red onion
  • 1/2 teaspoon freshly grated lime zest
  • 1/2 teaspoon kosher salt

  • Plantains:

  • 2 tablespoons butter
  • 2 tablespoons coconut oil
  • 1 large ripe plantain, peeled, cut into 1/4-inch slices
  • 2 tablespoons coconut sugar (or white sugar)
  • 1/2 teaspoon kosher salt

  • Chopped cilantro, if desired
    Crumbled white cheese, if desired


    Black Beans:
    In medium size skillet, over medium heat, cook bacon, turning half way, until golden brown and crisp (7 to 9 minutes). Remove bacon; cool, crumble, set aside. In same skillet, use up to 2 tablespoons bacon fat and cook all peppers and garlic over medium heat until slightly tender (3 to 4 minutes). Add cumin; stir for 1 minute. Add black beans, chicken broth, salt, and pepper. Bring to a boil; reduce heat to medium and cook until heated through (4 to 5 minutes). Keep warm.

    In 2 quart saucepan add all rice ingredients. Bring to a boil; cover and reduce heat to simmer. Cook until rice is tender about 18 to 20 minutes. Fluff with a fork and keep warm.

    In medium skillet over medium heat melt butter and coconut oil. In large bowl toss together sliced plantains, sugar, and salt. Place plantains in skillet and cook until golden brown (2 to 3 minutes); turn over and continue cooking until second side is golden brown (1 to 2 minutes). Remove from skillet and place on parchment lined cookie sheet. Cool slightly, then mash with the bottom of a cup or your palm. Repeat with remaining plantain slices.

    To serve: place a large scoop of rice and beans on plate. Surround with plantains. If desired, sprinkle with chopped cilantro and crumbled white cheese.

    Per serving: Calories 560, Calories from Fat 210, Total Fat 24g (37% DV), Saturated Fat 17g (85% DV), Trans Fat 0g, Cholesterol 25mg (8% DV), Sodium 1140mg (48% DV), Carbohydrates 77g (26% DV), Dietary Fiber 10g (40% DV), Sugars 19g, Protein 14g, Vitamin A 25%, Vitamin C 60%, Calcium 8%, Iron 30%.

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