How to Spiralize a Plantain & Plantain “Rice” and Beans
Try this recipe for spiralized plantain "rice" and beans. It's a delicious and healthy meal that's easy to make.
Try this recipe for spiralized plantain "rice" and beans. It's a delicious and healthy meal that's easy to make.
- salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 2 cloves of garlic minced
- 1/2 cup low-sodium chicken broth
- 2 large plantains peeled, blade c
- 3/4 cup diced yellow onion
- 1/2 tsp adobo seasoning
- 1 14oz can whole peeled plum tomatoes
- 1 14oz can of black beans rinsed and pat-dried
- Carbohydrate 0.88454 g
- Cholesterol 0 mg
- Fat 2.68751666763156 g
- Fiber 0.234700002829234 g
- Protein 0.741796666666667 g
- Saturated Fat 0.363321333466566 g
- Serving Size 1 1 -4 (48g)
- Sodium 294.077857638909 mg
- Sugar 0.649839997170766 g
- Trans Fat 0.10669700002613 g
- Calories 29 calories
Step-by-step
- In batches, place your plantain noodles into a food processor and pulse until made into rice-like bits. Set aside.
- Place a large skillet or saucepan over medium heat. Add in your olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds and then add in the onion. Cook for 2 minutes and then add in the plantain rice. Season with salt, pepper, chili powder, Adobo and cumin.
- Cook the plantains for about 2 minutes and then add in the chicken broth. Let fully reduce and then take the tomatoes from the can and crush them with your hands over the skillet and into the rice. Pour in half the juices from the can and discard the rest.
- Add in the black beans and cook for another 2-3 minutes. When done, divide into bowls and enjoy!
Will these starchy strands actually break down into an even grain instead of turning into paste? Processing green plantains requires precise control over your blade work, because high starch content makes them gummy if overworked. Raw plantains must be peeled thoroughly to remove all bitter outer skin before feeding them through a mechanical spiralizer fitted with a blade that yields thin strands. Pulse those noodles in a food processor for no more than five to seven quick pulses to achieve uniform rice-like bits. Over-processing releases too much moisture and destroys the structural integrity needed for a proper grain simulation. Sautéing the mixture in olive oil over medium heat for precisely two minutes initiates starch gelatinization without burning the garlic. Adding low-sodium chicken broth then creates a controlled braising environment, requiring complete liquid reduction before crushed canned plum tomatoes enter the skillet. Incorporating rinsed black beans during the final three minutes warms them through while maintaining their distinct skins. Kitchen spaces lacking a mechanical spiralizer can substitute a standard box grater, holding the peeled fruit firmly and working downward on the coarse side to create comparable shreds. Seasoning with chili powder, cumin, and adobo directly into the hot oil blooms the fat-soluble spices before the liquid components hit the pan. Monitoring the reduction stage visually prevents the plantain starch from over-softening into a heavy purée. Proper technique ensures each grain retains a slight resistance to the tooth, balancing the hearty nature of the legumes.
