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 saute 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