Cuban Bowl

I saw this one in South Florida. Now, there are a lot of ways to go with this dish, but some things are consistent: black beans, rice, and plantains. The options are pork, chicken or fish. I went with the mahi. Pico de guajillo and avocado finish off the dish. Oh, I almost forgot – the hot sauce. I hope you like it.

2 cups cooked rice
1 can 15 ounces black beans drained and washed
1 red onion diced
1 poblano pepper diced
1 cup fresh diced tomatoes
8 ounces cooked sweet corn
2 cloves garlic minced
4 limes juices
2 cups doubled fried plantains (packaged)
1 teaspoon Poppi’s chili powder
16 ounces mahi mahi
2 tablespoons blackened seasoning
2 avocados

Oh, and hot sauce.

Oil for cooking

In a skillet on medium, add oil to coat bottom of pan; add onion and pepper. Cook for 4 minutes.

Add corn, chili powder, and black beans; cook for 3 minutes.

Add tomatoes and garlic; cook for 3 minutes.

Add 1/2 of the lime juice and stir. Reduce heat to low.

Remove avocado from skin and remove seed; slice and sprinkle with 1 teaspoon lime juice to prevent browning.

Heat rice and plantains.

Coat fish with blackened seasoning and 1 tablespoon of oil.

Heat second skillet to medium high. Add 3 tablespoons oil. Add fish and know it will smoke. Cook for 5 minutes, turn, and cook for additional 5 minutes.

Assembly in bowl:
1/2 cup rice
1/2 cup bean corn mixture
5 ounces fish fillet

Oh and hot sauce.

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