Red Beans and Rice Casserole with Plantains Recipe
This Southern-style red beans and rice casserole gets warmth from smoked paprika, while plantains add sweetness. Get the recipe!
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Cooking tools:
- Cooling rack
- Baking dish
- Aluminum foil
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Spoon
Ingredients
- 1 9- to 10-oz. green plantain or 6 oz. Yukon Gold potatoes
- 1¼ cups salsa verde
- 2 15-oz. cans no-salt-added red beans, rinsed and drained (3 cups)
- 1½ cups low-sodium vegetable broth
- 1 14.5-oz. can no-salt-added diced tomatoes
- 1 cup dried long grain brown rice
- ¾ cup chopped onion
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- 1 medium avocado, peeled and sliced
- ½ cup chopped fresh cilantro (optional)
- Lime wedges
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