Ingredients
The following ingredients have 6 Servings
- PAM® Original No-Stick Cooking Spray
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons canola oil
- 1 tablespoon jerk seasoning
- 6 large ripe plantains, peeled (6 large = about 4 pounds)
- 1 can (16 oz each) Rosarita® Vegetarian Refried Beans, heated
- 1 pkg (8.8 oz each) fully cooked Spanish-style rice, heated
- 1 medium lime, cut into 6 wedges
- Crumbled queso fresco, optional
Instruction
- Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray. Combine drained tomatoes and cilantro in small bowl; set aside.
- 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.
- 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.
