STUFFED CUBAN PLANTAIN BOATS
Yield Portion Size
|
PAM® Extra Virgin Olive Oil No-Stick Cooking Spray
|
|
| 1 (28 oz) can | |
| 1/3 cup |
Fresh cilantro
|
| 1/2 cup |
Canola oil
|
| 2-1/2 tbsp |
Jerk seasoning
|
| 15 large |
Ripe plantains, peeled (about 10 pounds)
|
| 5 cups |
Rosarita® Vegetarian Refried Beans
|
| 5 cups |
Fully cooked Spanish rice, heated
|
| 3 medium |
Limes, cut into 5 wedges each
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 52 mg | 5% |
| Carbohydrate | 131 g | 44% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 10 g | 16% |
| Iron | 3 mg | 15% |
| Potassium | 1235 mg | 0% |
| Calories | 606 kcal | 30% |
| Sodium | 941 mg | 39% |
| Protein | 9 g | 19% |
| Polyunsaturated Fat | 2 g | 11% |
| Saturated Fat | 1 g | 3% |
| Sugars | 55 g | 6% |
| Vitamin C | 45 mg | 75% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat convection oven to 400°F. Spray full size hotel pan with cooking spray. Combine drained tomatoes and cilantro in mixing bowl; set aside.
-
Step 2
Combine oil and jerk seasoning in another mixing bowl; generously brush oil mixture on plantains. Place in hotel pan; cover with foil. Bake 15 to 20 minutes or until plantains are tender. Let stand 2 minutes. Carefully cut lengthwise slit down center of each plantain, being careful not to cut through ends or bottom.
-
Step 3
Evenly divide and spread beans into each plantain, using back of spoon. Top each evenly with rice and tomato mixture. Cut each stuffed plantain crosswise in half; serve with lime wedges.
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