Skillet Rice & Beans with Pan Fried Plantains - Kraft Recipes Top
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Skillet Rice & Beans with Pan Fried Plantains

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8 servings, 3/4 cup each

Garlic, bacon and peppers flavor rice and beans in this skillet-simple dish topped with pan-fried plantains.

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Make It

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  • Cook bacon in medium skillet on medium heat 3 min. Stir in onions, peppers and garlic; cook 5 min. or until bacon is crisp. Add rice; cook 3 min., stirring constantly.
  • Drain beans; reserving liquid. Place reserved liquid in measuring cup; add enough water to measure 3 cups. Pour over rice; bring to boil. Cover; simmer on low heat 15 min.; add beans. Cook 5 min. or until liquid is absorbed.
  • Meanwhile, heat dressing in medium skillet. Add plantains; cook 3 min. on each side or until golden brown. Serve plantains over rice mixture.

Food Facts

Bananas and plantains are not interchangeable. While they are close relatives, plantains are usually cooked before they are eaten.

Food Facts

Plantains are a versatile food. As a plantain ripens, its high starch content changes to sugar. Plantains are good at any stage; it just depends on what you are cooking with them. Plantains are part or the banana family, but are bigger, less sweet and need to be cooked before they are eaten. Plantains also keep their shape when cooked, unlike bananas, which get mushy. Green or "unripe" plantains are starchy vegetables and are used in soups, stews, boiled and mashed. Plantains are ripe when the skin is mostly yellow with a few black speckles. In this stage of ripeness, plantains have lost some of its starch and have become slightly sweet. Ripe plantains are usually fried but can be boiled and baked as well.


  • 8 servings, 3/4 cup each

Nutritional Information

Serving Size 8 servings, 3/4 cup each
Calories 320
Total fat 12g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 420mg
Carbohydrate 45g
Dietary fiber 4g
Sugars 5g
Protein 8g
% Daily Value
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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