Ingredient!
1 cup uncooked instant brown rice
2 tablespoons. vegetable oil
2 sturdy, ripe plantains, peeled and diced
1 large yellow onion, diced
1 green pepper, seeded and diced
1 stock cube, dissolved in 1 cup of water
2 15.25 ounce. tin of black beans, drained and rinsed
1 tablespoon. ground cumin
1/2 large red onion, minced for garnish
1/2 cup of cut cilantro leaves for garnish
1 bunch of thinly sliced ​​spring onions for garnishing
Preparation!
Cook rice according to the instructions on the package and set it aside.
In the meantime, heat 1 tablespoon. oil in a skillet with non-stick coating over medium heat and bake in the pans for 4 to 5 minutes, until just golden brown. Remove from the heat.
Heat remaining 1 tablespoon. oil over medium heat and fry yellow onion and green pepper for 7 to 10 minutes, or until the onion turns golden brown. Add the stock, beans, cumin, salt and pepper and cook for 5 minutes or until the beans are heated.
Spoon rice into a large serving dish or individual soup bowls, top with baking bananas and vegetables and garnish with red onion, coriander and spring onions.