Cuban-Style Ropa Vieja with Mushrooms and Chickpeas, Garlic Rice, and Golden Sweet Plantain

Name: Cuban-Style Ropa Vieja with Mushrooms and Chickpeas, Garlic Rice, and Golden Sweet Plantain
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.1 lb oyster mushrooms; 14 oz cooked chickpeas; 1 cup long-grain white rice; 2 cups water; 1 1/2 cups white onion; 1 cup red bell pepper; 1 cup green bell pepper; 2 tbsp garlic; 1 cup crushed tomato; 2 tbsp tomato paste; 1/2 cup orange juice; 2 tbsp lime juice; 1/3 cup green olives; 1 tbsp capers; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1 leaf bay leaf; 3 tbsp olive oil; 2 whole ripe plantains; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro

An original Cuban-inspired recipe that reimagines ropa vieja with shredded mushrooms and chickpeas simmered in a rich sofrito of tomato, peppers, garlic, cumin, and sour orange. It is served with fragrant garlic rice and golden sweet plantain for a complete, comforting meal.

25 minPrep

45 minCook

70 minTotal

4Servings

VegetarianVeganDairy-FreeGluten-Free

Ingredients

Adjust servings

500 g oyster mushrooms (desmenuzadas with the manos in strips gruesas)
400 g cooked chickpeas (escurridos)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
200 g white onion (en plumas finas, divided)
150 g red bell pepper (in strips finas)
120 g green bell pepper (in strips finas)
30 g garlic (chopped, divided)
240 g crushed tomato (en conserva or casero)
30 g tomato paste
120 ml orange juice (preferiblemente natural)
30 ml lime juice (freshly squeezed)
60 g green olives (sliced)
15 g capers (escurridas)
4 g ground cumin
2 g dried oregano
2 g smoked paprika
1 unit bay leaf
45 ml olive oil (divided)
2 units ripe plantains (pelados and en slices diagonales)
8 g salt (or to taste, divided)
2 g black pepper (or to taste)
15 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

428 kcal

Calories

11.8 g

Protein

63.4 g

Carbs

15.2 g

Fat

8.9 g

Fiber

54.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Preheat the oven to 220°F (105°C). Spread the shredded oyster mushrooms on a tray, toss them with 1 tablespoon olive oil, 1/4 teaspoon salt, and the black pepper, and bake for 15 minutes at 220°F (105°C) so they release moisture and concentrate their flavor.
2
2. Meanwhile, make the rice. In a medium saucepan, heat 1/2 tablespoon olive oil over medium heat. Add one-third of the chopped garlic and cook for 30 seconds without letting it brown too much. Add the white rice and stir for 1 minute. Pour in the water and 1/2 teaspoon salt, bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
3
3. In a large skillet or wide pot, heat 1 tablespoon olive oil over medium heat. Add the white onion, red bell pepper, and green bell pepper. Cook for 8 to 10 minutes, stirring, until the vegetables are soft.
4
4. Add the remaining chopped garlic, ground cumin, dried oregano, and smoked paprika. Cook for 30 seconds. Stir in the tomato paste and cook it for 1 minute to deepen its flavor.
5
5. Add the crushed tomato, orange juice, lime juice, and bay leaf. Mix well. Stir in the green olives and capers, and cook for 5 minutes over medium-low heat.
6
6. Add the baked mushrooms and cooked chickpeas to the skillet. Stir so they absorb the sofrito, add the remaining 1/2 teaspoon salt or to taste, and cook over low heat for 10 to 12 minutes, stirring occasionally, until the mixture is juicy but not watery.
7
7. While the ropa vieja finishes, heat the remaining 1/2 tablespoon olive oil in a nonstick skillet over medium heat. Add the ripe plantain slices and brown them for 2 to 3 minutes per side until caramelized and tender.
8
8. Remove the bay leaf from the mushroom and chickpea mixture. Fluff the rice with a fork and fold in half of the chopped fresh cilantro. Serve the garlic rice as the base, spoon the Cuban-style mushroom and chickpea ropa vieja on top, add the golden sweet plantain on the side, and finish with the remaining fresh cilantro.

Chef tips

For a texture closer to traditional ropa vieja, do not cut the mushrooms with a knife; shred them by hand. If you want deeper flavor, let the stew rest for 10 minutes before serving.

Substitutions

You can use king oyster mushrooms or shredded portobello instead of oyster mushrooms. Cilantro can be replaced with parsley, and lime can be swapped for lemon if needed.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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