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Cuban-Style Black Beans with Rice and Plantains
3 cups uncooked instant brown rice
6 tbsp vegetable oil
6 firm, ripe plantains, peeled and cubed
3 large yellow onion, diced
3 green pepper, seeded and diced
3 vegetable bouillon cube, dissolved in 1 cup water
90 oz canned black beans, drained and rinsed
3 tsp ground cumin
salt and pepper, to taste
1 ½ large red onion, chopped for garnish
1 ½ cups snipped cilantro leaves for garnish
3 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
12 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
3 cups uncooked instant brown rice
6 tbsp vegetable oil
6 firm, ripe plantains, peeled and cubed
3 large yellow onion, diced
3 green pepper, seeded and diced
3 vegetable bouillon cube, dissolved in 1 cup water
90 oz canned black beans, drained and rinsed
3 tsp ground cumin
salt and pepper, to taste
1 ½ large red onion, chopped for garnish
1 ½ cups snipped cilantro leaves for garnish
3 bunch thinly-sliced scallions for garnish