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
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 51 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0.2mg||0 %|
|Sodium 55.9mg||2 %|
|Potassium 971.1mg||26 %|
|Total Carbohydrate 82.9g||24 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 66.3g|
|Protein 16.7g||24 %|
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Calories per serving: 434
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