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Cuban-Style Black Beans with Rice and Plantains
1 cup uncooked instant brown rice
2 tbsp vegetable oil
2 firm, ripe plantains, peeled and cubed
1 large yellow onion, diced
1 green pepper, seeded and diced
1 vegetable bouillon cube, dissolved in 1 cup water
30 oz canned black beans, drained and rinsed
1 tsp ground cumin
salt and pepper, to taste
½ large red onion, chopped for garnish
½ cup snipped cilantro leaves for garnish
1 bunch thinly-sliced scallions for garnish
1
Cook rice according to package directions, and set aside.
2
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.
3
Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.
Nutrition Facts
4 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
1 cup uncooked instant brown rice
2 tbsp vegetable oil
2 firm, ripe plantains, peeled and cubed
1 large yellow onion, diced
1 green pepper, seeded and diced
1 vegetable bouillon cube, dissolved in 1 cup water
30 oz canned black beans, drained and rinsed
1 tsp ground cumin
salt and pepper, to taste
½ large red onion, chopped for garnish
½ cup snipped cilantro leaves for garnish
1 bunch thinly-sliced scallions for garnish