Sazón Rice Bowls

Serves 4

Prep time: 5 minutes

Cook time: 25 minutes


2 cups uncooked short-grain white rice

5 tsp RawSpiceBar Sazón Blend, divided

2 limes, divided

2 15-ounce cans red beans, drained and rinsed

1 15-ounce can diced tomatoes

2 sweet ripe plantains, sliced into 1-inch pieces on the diagonal

2 tablespoons coconut or neutral oil

1½ teaspoons kosher salt, divided

1 medium avocado, diced

½ small red onion, diced

½ green bell pepper, diced

½ cup cilantro, chopped

¼ cup crumbled queso fresco


  1. Preheat the oven to 350°F.
  2. In a medium pot, combine the rice with 2 teaspoons Sazón Blend, ½ teaspoon salt, and 4 cups of water. Bring to a simmer, reduce heat to low, cover, and simmer for 20 minutes, until rice is tender and the water is absorbed. Remove the lid, add the juice of half a lime, and fluff with a fork.
  3. Meanwhile, in a separate saucepan, combine the beans with 2 teaspoons Sazón Blend and diced tomatoes over medium heat. Cook, stirring occasionally, until heated through, then cover and keep warm over low heat, stirring occasionally, until ready to serve.
  4. On a parchment-lined baking sheet, toss the plantains with the oil and ½ teaspoon salt. Spread into an even layer and roast for 10-12 minutes, until golden brown, flipping halfway through.
  5. In a medium bowl, toss together the avocado, onion, bell pepper, cilantro, juice of 1 lime, remaining 1 teaspoon Sazón Blend, and ½ teaspoon salt.
  6. To serve, divide the rice between 4 bowls. Top with beans, plantains, and salsa. Sprinkle with queso fresco. Slice the remaining lime half into wedges and serve on the side.

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