Cuban-Style Black Beans with Rice and Plantains
Cook rice according to package directions, and set aside.
Meanwhile, heat 1 tablespoon oil in non-stick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
Heat remaining 1 tablespoon oil over medium heat, and sauté yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt and pepper, and cook 5 minutes more or until beans are heated through.
Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.
4 servings
This recipe brought to you by the Idaho Bean Commission.
Ingredients
Directions
Cook rice according to package directions, and set aside.
Meanwhile, heat 1 tablespoon oil in non-stick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
Heat remaining 1 tablespoon oil over medium heat, and sauté yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt and pepper, and cook 5 minutes more or until beans are heated through.
Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.