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


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!


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

Serves 4



  • 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)


  • 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.


Happy cooking,

Sherise Rae


2 thoughts on “Spanish Rice + Beans with Sweet Plantains and Cilantro-Lime Cashew Crema

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