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Stuffed Plantain Bowl

Stuffed plantain bowl
Yield: 10 Servings (12 oz.)

Yield: 10 Servings (12 oz.)

This hearty (and healthy!) plantain bowl satisfies with ground beef, creole seasoning and Simplot RoastWorks® Flame-Roasted Pineapple & Pepper Blend.

Ingredient Weight Measure
Butter 1 Tbsp.
Onion, diced 3 oz.
Garic, minced 1 tsp.
Long-grain rice 1-1/4 cups
Pepper 1/4 tsp.
Salt 1/2 tsp.
Coconut Milk 5 fl. oz.
Water 10 fl. oz.
Plantain slices, 1/4" thick, lengthwise 20 each
Vegetable oil 4 fl. oz.
Ground beef 24 oz.
Creole seasoning 1 Tbsp.
Black beans, rinsed, drained 5 cups
Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb
Cilantro sprigs 10 each
Lime sour cream 5 oz.
Preparation Instructions:
Step 1
For the rice, melt the butter over medium heat in sauce pan. Add the onion and garlic and cook until softened. Add the rice and stir to coat. Season with salt and pepper. Add the coconut milk and water and bring to a simmer. Cover, reduce the heat to low, and cook 20 minutes until rice is cooked through. Reserve warm for service.
Step 2
Coat plantain slices with vegetable oil. Place in a sheet pan that has been sprayed with pan release. Roast in 375*F oven until browned and cooked through. Reserve.
Step 3
Cook ground beef in a skillet. Drain fat. Season to taste with the Creole seasoning. Hold warm for service.
Step 4
For service, arrange 2 plantain slices into a ring shape in a shallow serving bowl. Fill ring with 2-1/2 oz. rice and 2-1/2 oz. black beans. Top with 2 oz. of cooked beef and 2 oz. Pineapple Salsa. Garnish with a cilantro sprig and 1/2 oz. dollop of sour cream.
Products used in this recipe