Casados with a Tropical Twist

Ingredients

• 2 cups (400g) white rice 2 cups (400g) white rice
• 1 cup (200g) black beans, cooked 1 cup (200g) black beans, cooked
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 1 cup (150g) pineapple, diced 1 cup (150g) pineapple, diced
• 1 cup (100g) shredded coconut 1 cup (100g) shredded coconut
• 1 cup (50g) fresh cilantro, chopped 1 cup (50g) fresh cilantro, chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 red onion, sliced 1 red onion, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 lime, juiced 1 lime, juiced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 80g, 12g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Cook the rice according to package instructions.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the sliced plantains and cook until golden brown on both sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the red bell pepper, red onion, and minced garlic. Sauté until the vegetables are tender.
4. 4.
   Add the cooked black beans to the skillet and stir to combine with the vegetables. Cook for an additional 5 minutes.
5. 5.
   In a separate small skillet, toast the shredded coconut over medium heat until golden brown. Set aside.
6. 6.
   In a mixing bowl, combine the diced pineapple, chopped cilantro, lime juice, salt, and pepper. Mix well to combine.
7. 7.
   To serve, place a scoop of cooked rice on a plate. Top with the black bean and vegetable mixture, caramelized plantains, pineapple-cilantro salsa, and toasted coconut.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and black spots for the best flavor and sweetness. Slice them diagonally to get even caramelization.
• Pineapple — Use fresh pineapple for a burst of tropical flavor. Make sure to dice it into small pieces for easy incorporation into the salsa.
• Coconut — Toast the shredded coconut until golden brown to enhance its nutty flavor and add a delightful crunch to the dish.
• Cilantro — Rinse the cilantro thoroughly and chop it just before using to retain its fresh and vibrant flavor.
• Black beans — If using canned black beans, rinse them well to remove excess sodium and starch.

Tips & Tricks

• For a protein option, serve the Casados with grilled chicken, fish, or tofu.
• Add a dash of hot sauce or a sprinkle of chili flakes for an extra kick of heat.
• If you prefer a milder flavor, reduce the amount of garlic and cilantro.
• Experiment with different types of rice, such as jasmine or basmati, to add a unique aroma to the dish.
• Serve the Casados with a side of tortilla chips for a satisfying crunch.

Serving advice

Serve the Casados hot, with all the components arranged beautifully on a plate. Garnish with a sprig of fresh cilantro for an added touch of freshness.

Presentation advice

To create an appealing presentation, arrange the rice in a neat mound at the center of the plate. Place the black bean and vegetable mixture on one side, the caramelized plantains on another side, and the pineapple-cilantro salsa on the remaining side. Sprinkle the toasted coconut over the dish for an attractive finishing touch.