July 7, 2026
URL: https://www.ro-tel.com/recipes/sides-appetizers/cuban-plantain-boats-7913
- Prep time 15 minutes
- Total time 30 minutes
- Servings 6
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
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2 tablespoons chopped fresh cilantro
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3 tablespoons canola oil
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1 tablespoon jerk seasoning
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6 large ripe plantains, peeled (6 large = about 4 pounds)
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1 can (16 oz each) Rosarita® Vegetarian Refried Beans, heated
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1 pkg (8.8 oz each) fully cooked Spanish-style rice, heated
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1 medium lime, cut into 6 wedges
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Crumbled queso fresco, optional
Nutrition Information
584 calories, 128g carbs
Directions
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Step one
Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray. Combine drained tomatoes and cilantro in small bowl; set aside.
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Step two
Combine oil and jerk seasoning in another small bowl; generously brush oil mixture on plantains. Place in dish; 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.
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Step three
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 wedge. Sprinkle with cheese, if desired.
Tips
Use ripe plantains that are firm and yellow in color with black specks. Ripen plantains more quickly by placing in a brown paper bag with an apple. Close bag loosely and place in a warm area.