Chopped bacon and plantains give this classic rice-and-black-bean skillet dish a sweet, smoky flavor.
What You Need
Original recipe yields 10 servings
1 cup long-grain white rice, uncooked
4 slices OSCAR MAYER Bacon, chopped
1 plantain, cut into 1/2-inch cubes
1 can (15 oz.) black beans, rinsed
2 Tbsp. chopped fresh parsley
1 Tbsp. KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
Cook rice as directed on package, omitting salt.
Meanwhile, cook and stir bacon in medium skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain all but 1 tsp. drippings from skillet. Add plantains to reserved drippings in skillet; cook 3 min. Stir in beans and bacon; cook 2 min. or until heated through.
Combine rice, bean mixture and parsley; top with cheese.
Buying Ripe Plantains
Plantains can be used for cooking at any stage of ripeness. However, the riper the plantain the sweeter the dish.
Prepare using medium-grain white rice.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* 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.