Cuban Plantain Boats

Cuba, International Cuisine, Vegetarian


A vegetarian stuffed Plantain recipe seasoned with Jerk seasoning and stuffed with refried Beans, Spanish Rice, zesty Tomatoes and Coriander, one of my favourites.




Cooking Spray Oil
1 can (450gm) Diced Tomatoes
2 Green Habaneros sliced
2 tbls Coriander chopped
3 tbls Rice Bran Oil
1 tbls Shashemane Jamrock Ital Jerk Rub
6 large Plantains ripe, peeled (about 2 kg)
1 can (450 gm) Vegetarian Refried Beans, heated
200gm fully cooked Spanish-style rice, heated
1 Lime, cut into 6 wedges
Crumbled queso fresco, optional


  1. Preheat oven to 180°c. Spray large baking tray with spray Oil. Combine drained Tomatoes, Habaneros and Coriander in small bowl, set aside.
  2. Combine Oil and Shashemane Jamrock Ital Jerk Rub in another small bowl, generously brush Oil mixture on Plantains. Place in dish, cover with foil. Bake 15 to 20 mins or until Plantains are tender. Let stand 2 mins. Carefully cut
  3. lengthwise slit down centre 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.