Coconut Rice With Black Beans, Plantains, And Mango

Name: Coconut Rice With Black Beans, Plantains, And Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups basmati rice (3 standard rice-cooker cups); 13 ounces coconut milk; 1 ripe mango, cubed; 1 -2 jalapeno peppers or 1 -2 serrano pepper; 1 garlic clove, finely sliced; 1/3 cup finely diced red onion; 1 handful cilantro; 1/2 teaspoon kosher salt; 2 tablespoons coconut oil or 2 tablespoons vegetable oil; 2 ripe plantains, peeled and sliced into generous 1/4 inch thick coins; to taste kosher salt; 2 cups cooked black beans (heated, seasoned with salt or with garlic, onions, epazote, etc); 1 ripe avocado, slied; 1 mango, cubed; 1 handful cilantro; to taste sea salt; 1 lime, cut into quarters

Servings: persons

2 1/4 cups basmati rice (3 standard rice-cooker cups)
13 ounces coconut milk
1 ripe mango, cubed
1 -2 jalapeno peppers or 1 -2 serrano pepper
1 garlic clove, finely sliced
1/3 cup finely diced red onion
1 handful cilantro
1/2 teaspoon kosher salt
2 tablespoons coconut oil or 2 tablespoons vegetable oil
2 ripe plantains, peeled and sliced into generous 1/4 inch thick coins
to taste kosher salt
2 cups cooked black beans (heated, seasoned with salt or with garlic, onions, epazote, etc)
1 ripe avocado, slied
1 mango, cubed
1 handful cilantro
to taste sea salt
1 lime, cut into quarters

1
Cook the rice in your usual way (on the stove top or in a rice cooker). Replace one can's worth of water with the coconut milk. Then add in an extra quarter cup of water.
2
Roughly puree the mango, jalapeno, garlic, red onion, cilantro, and kosher salt in a mini food processor. You will wait to retain some texture so blend for 10 seconds.
3
Warm your serving bowls or plates. Heat the oil in a large skillet over medium-high heat. When it is shimmering, add the plantains in a single layer. Fry, until brown on one side, about 3 minutes. Flip and cook on the other side until browned and tender, about 2 minutes. Sprinkle with kosher salt.
4
To serve, you may either divide the rice among four bowls and top with plantains, beans, avocado, mango, cilantro, and sauge. Or serve all of the ingredients separately and let diners make their own. Pass the lime quarters to squeeze over the finished plate as desired.

713

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/4 cups basmati rice (3 standard rice-cooker cups), 13 ounces coconut milk, 1 ripe mango, cubed, 1 -2 jalapeno peppers or 1 -2 serrano pepper, and more.

Yes, Coconut Rice With Black Beans, Plantains, And Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut Rice With Black Beans, Plantains, And Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions