STUFFED CUBAN PLANTAIN BOATS
STUFFED CUBAN PLANTAIN BOATS

STUFFED CUBAN PLANTAIN BOATS

Yield
15 portions
Portion Size
1 stuffed plantain
Ingredients: Measure:
1 (28 oz) can
Fresh cilantro
1/3 cup
Pure Wesson® Canola Oil
1/2 cup
Jerk seasoning
2-1/2 tbsp
Ripe plantains, peeled (about 10 pounds)
15 large
5 cups
Fully cooked Spanish rice, heated
5 cups
Limes, cut into 5 wedges each
3 medium

Directions

  1. Preheat convection oven to 400°F. Spray full size hotel pan with cooking spray. Combine drained tomatoes and cilantro in mixing bowl; set aside.

  2. Combine oil and jerk seasoning in another mixing bowl; generously brush oil mixture on plantains. Place in hotel pan; 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.

  3. 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 wedges.

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