INGREDIENTS
- 2 Tbsp. extra virgin olive oil, divided
- 1 small-medium onion, diced
- 2 cloves garlic, minced
- 1 tsp. chili powder
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- Scant 1/4 tsp. cinnamon
- Dash smoked paprika
- 1 (15 oz.) can black beans, undrained*
- Dab of butter
- 1 plantain, peeled, sliced in half and chopped
- Juice of 3/4 - 1 lime (depending on size of your lime)
- Salt and pepper, to taste
- 1 cup of brown rice + 2 cups of water
- Hot sauce, optional
- Fresh cilantro, handful, optional
INSTRUCTIONS
- Place brown rice and water in pot. Cover, and bring to a boil. Reduce heat to a simmer, and cook 35-40 minutes, or until rice is fluffy and tender.
- Meanwhile, in a large saute pan, bring 1 Tbsp. olive oil over medium-high heat. Add onion and saute for two minutes. Add garlic, and season with salt and pepper. Continue to saute, stirring frequently, until onions are translucent and caramelized. Add spices.
- Pour in entire 15 oz. can of black beans. Bring to a low simmer, and reduce heat to low. Adjust salt, to taste, and let simmer while preparing plantains, 7-10 minutes, stirring occasionally. Beans should be slightly saucy at the end, so keep the heat low and add a splash or two of water, if needed.
- To prepare the plantains, heat a nonstick skillet over medium heat. Add dab of butter to coat pan. Once melted, add plantains and season with salt. Saute 4-5 minutes, flipping occasionally, until edges are brown. Squeeze lime over top and remove from heat.
- Remove beans from heat and stir in plantains. Divide rice among bowls and drizzle with remaining Tbsp. of olive oil. Serve beans over top, and finish with cilantro and/or hot sauce, if desired.
