Quick Cuban Dinner with Plantains, Black Beans and Pico

This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new sustainable nutrition manifesto.


  • 5 very ripe, yellow plantains (see notes)
  • 1 tablespoon coconut oil (or oil of your choice)
  • 2 cans low sodium black beans, drained and rinsed
  • ½ cup low- or reduced-sodium vegetable stock
  • 2 teaspoon tomato paste
  • 2 teaspoon dried oregano
  • 2 cloves minced garlic
  • 1 large tomato, small diced
  • 1 green bell pepper, small diced
  • ½ yellow onion, small diced
  • ¼ cup loosely packed cilantro, minced
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1 lime
  • 1 package Knorr® Fiesta Sides – Yellow Rice


  1. Preheat oven to 350°F. Prepare a large, rimmed baking sheet with a piece of parchment paper to cover.
  2. Peel plantains and slice at an angle into ½” thick pieces. Toss cut plantains with coconut oil (or oil of your choice) and arrange on baking sheet in single layer. Do not overcrowd the pan. Bake for about 20-25 minutes, until plantains are soft and edges become golden brown. Turn on the broiler and broil plantains for 1 minute directly under heat to complete cooking. Let cool.
  3. Meanwhile, in a saucepan, add black beans, low- or reduced-sodium vegetable stock, tomato paste, oregano, and garlic. Stir together and bring to a simmer over medium heat. Reduce heat to a low simmer and cook for at least 10 minutes, but can continue simmering until all of dinner is ready.
  4. In a mixing bowl, combine tomato, bell pepper, onion, cilantro, olive oil and lime juice. Toss to combine.
  5. In a second saucepan, make the Knorr® Fiesta Sides – Yellow Rice according to the directions. When cooking is complete, remove from heat and set aside.
  6. Assemble dinner by dishing rice with beans on top. Then top beans with at least ½ cup pico. Place 4-6 plantain slices on plate. Serve and enjoy.

Serves 4 to 5.

Choose very yellow plantains with brown spots. It is good for plantains to be brown and soft.

Click here to see more recipes from Unilever’s Agents of Change gallery.

Jenna Braddock on FacebookJenna Braddock on InstagramJenna Braddock on PinterestJenna Braddock on TwitterJenna Braddock on Youtube
Jenna Braddock
Jenna Braddock, MSH, RDN, CSSD, LDN, is committed to finding ways to “Make Healthy Easy” for everyone. As a sports dietitian, Jenna helps teen athletes get the nutrition they need to excel on the field. Read Jenna’s blog, Make Healthy Easy, and follow her on Facebook, Twitter, Instagram, YouTube and Pinterest.