Ingredient
1 cup uncooked instant brown rice
2 tablespoons. vegetable oil
2 ripe and firm plantains, peeled and cubed
1 large yellow onion, diced
1 green pepper, seeded and diced
1 cube of vegetable broth, dissolved in 1 cup of water
2 15.25 ounces. cans of black beans, drained and rinsed
1 tablespoon. cumin powder
1/2 large red onion, chopped for garnish
1/2 cup coriander leaves, cut for garnish
1 bunch minced shallots for garnish
Preparation!
Cook rice according to package directions and set aside.
Meanwhile, heat 1 tbsp. oil in a non-stick skillet over medium heat and cook the plantains in cubes for 4 to 5 minutes, until golden. Remove from fire.
Heat remaining 1 tablespoons. oil over medium heat and sauté the yellow onion and green pepper for 7-10 minutes or until the onion is golden. Add the vegetable broth, beans, cumin, salt and pepper and cook for 5 minutes more or until the beans are hot.
Place the rice in a large serving bowl or in individual soup bowls, garnish with plantains and vegetables and garnish with red onion, coriander and green onions.