Spanish Rice + Beans with Sweet Plantains and Cilantro-Lime Cashew Crema

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One day at the grocery store I passed by the “GOYA” section and just could not pass up a package of maduros which are also called “platanos” or “sweet plantains”. Instantly I was inspired to create a delicious, wholesome meal that took me back to the vibrant island of Puerto Rico.

I hope you enjoy!

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Spanish Rice + Beans with Sweet Plantains and Cilantro-Lime Cashew Crema

Serves 4

Ingredients

RICE + BEANS

  • 2 cups uncooked brown rice, rinsed
  • 2 cups water
  • 1 (14.5-16 oz.) can diced tomato
  • 1 (15.5 oz.) can pinto beans, drained and rinsed
  • 1/2 cup yellow, red or green bell pepper, diced
  • 1/4-1/2 cup yellow onion, diced
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 tsp turmeric
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 tsp garlic powder
  • Salt and pepper to taste
  • SERVE WITH: Maduros or sweet plantains from Goya (optional)

CILANTRO-LIME CASHEW CREMA

  • 3/4 cup raw cashews, soaked and rinsed
  • 1/2 cup fresh cilantro 
  • 2 garlic clove, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 cup water
  • juice of one lime
  • 1/2 hass avocado
  1. If making the cashew crema to pair with the rice, soak the cashews first since they take an hour (30 min if you have a really high-speed blender such as a Vitamix). Add raw cashews to a small bowl and cover with boiling water. Soak for 1 hour. Drain and rinse.
  2. While the cashews are soaking, add all rice+bean ingredients to a pot, rice cooker, or instant pot. Mix well.
  3. Rice cooker: Cover and set it to cook on the “Brown Rice” setting which takes about 30 minutes.
  4. Instant Pot: Cover and set it to cook on the “Pressure Cook” and set for 22 minutes. Allow 10 minutes after cooking is complete to allow for natural pressure release.
  5. Stovetop: Add all of the ingredients into a large pot. Mix thoroughly and then bring to a boil. Lower to a simmer and cover. Cook on low until the rice has absorbed all of the liquid, which is about 25-30 minutes.
  6. Add all of the cashew crema ingredients into a high-speed blender. Blend until a smooth sauce forms. Add small amounts of water if it is too thick for your blender or to achieve a thinner consistency.
  7. Once done, allow the rice to cool. Add salt or pepper if needed.
  8. Serve with Goya Maduros (sweet plantains).
  9. Garnish with lime or cilantro.

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Happy cooking,

Sherise Rae