1. Cook rice according to package directions, and set aside.
2. Heat 1 tbsp oil in nonstick skillet over medium heat. Cook plantains 4 to 5 minutes, until just golden. Remove from heat.
3. Heat remaining 1 tbsp oil over medium heat. Sauté 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.
4. Spoon rice into individual soup bowls, top with plantains and vegetables, and garnish with cilantro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 843 (81%)|
|Amt Per Serving||% DV|
|Total Fat 93.7g||125 %|
|Saturated Fat 58.6g||293 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 244mg||75 %|
|Sodium 18.8mg||1 %|
|Potassium 293.7mg||8 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 44.7g|
|Protein 5.9g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1039
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