Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 45 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 cups Cooked long grain brown rice
- 2 Tbs. vegetable oil
- 2 medium Plantains preferably with blackened skin (they should be sweet), peeled an
- 1 large yellow onion diced (small to medium dice)
- 1 large green bell pepper seeded and diced (small to medium dice)
- 2 cups Hot water
- 2 cubes vegetable bouillon
- 2 cans (14.5 oz) black beans drained and rinsed
- 1 tsp. ground cumin
- Salt and freshly ground black pepper to taste
- 1/2 large red onion chopped, for garnish
- 1/2 cup cilantro leaves chopped, for garnish
- 1 bunch scallions thinly sliced, for garnish
Preparation
1. Dissolve the bouillon cubes into 2 cups water (note, this is twice the amount of bouillon you would normally use for 2 cups water - adjust accordingly for the bouillon that you use)
2. Heat 1 Tbs. oil over medium heat, and saut? 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. If the sauce needs a little thickening, mash some of the beans with a spoon, and stir. Season with salt and pepper to taste. Reduce heat to low.
3. Heat remaining 1 Tbs. oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden.
4. Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.
Modified from a recipe from Vegetarian Times, May 2005, p.46
