Caribbean Vegetables with Coconut Rice and Plantains

INGREDIENTS

Coconut Rice

• 1 1/2 cups jasmine rice
• 1 cup water
• 1 14-ounce can coconut milk
• 1/2- 1 teaspoon salt

Caribbean Vegetables

• 1 large red-skinned sweet potato, peeled and cut into 1/2 inch pieces
• 2 to 3 cups broccoli florets
• sea salt
• 1 1/2 teaspoons jerk spice seasoning of a mixture of 1 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon dried thyme leaves, and 1 or 2 pinches cayenne

Cumin- lime black beans

• 1 15-ounce can black beans, rinsed and drained
• 1/2 cup vegetable broth
• 2 cloves garlic
• 1 teaspoon ground cumin
• 2 teaspoons lime juice
• sea salt

Plantains

• 2 tablespoons canola oil
• 1 large ripe plantain (yellow with black spots), peeled and cut into 1/4 inch slices on the diagonal
• sea salt

 

To make the rice: In a medium saucepan, combine rice, coconut milk, water, and desired amount of salt. Bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked. Remove from heat and let rice sit, covered, for 10 to 15 minutes.

To make the vegetables: Steam sweet potatoes and broccoli for 20 minutes, or until all vegetables are fork tender. Season with salt and spice mix. Set aside.

To make the cumin-lime beans: Combine 1/2 the can of black beans, broth, and garlic in a food processor. Puree until smooth. In a medium saucepan, combine bean puree, remaining 1/2 can of beans, cumin, and lime juice, and heat over medium heat. Season with salt to taste and cook until heated through.

To make the plantains: Heat oil in a large nonstick skillet over medium heat. Once oil is hot, add plantains and lightly season with salt. Let cook a few minutes on each side until nicely browned with crispy edges.

To serve: Add a little of each component to each plate.

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Sourced from: Coscarelli, Chloe. “Caribbean Vegetables with Coconut Rice and Plantains.” Chloe’s Kitchen.