Ingredient!
1 cup of unprocessed instant brown rice
2 tbsp. vegetable oil
2 firm, ripe plantains, peeled and cubed
1 large yellow onion, dice
1 green pepper, the seed and dice
1 vegetable broth cube, dissolved in 1 cup of water
2 15.25-ounce. cans of black beans, drained and rinsed
1 tablespoon battered cumin
1/2 large red onion, chopped for garnish
1/2 cup snipped cilantro leaves for garnish
1 bunch thinly slices for garnish
Preparation!
Cook rice according to packing directions and set aside.
Meanwhile, heat 1 tbsp. Oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
Heat back 1 tbsp. oil over medium heat and saute yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable broth, beans, cumin, salt and pepper, and cook 5 minutes more, or until the beans are heated through.
Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, coriander and stallion.