Cuban Black Bean and Yellow Rice Bowls
Ingredients
The yellow rice
-
1
teaspoon
olive oil
-
1
small
shallot (minced)
-
2
cloves
garlic (minced)
-
1 ½
cups
brown rice (jasmine or basmati)
-
3
cups
chicken or veggie broth
-
1
teaspoon
turmeric
-
½
teaspoon
salt
The plantains
-
2
large
plantains
-
to taste
olive oil
-
to taste
salt
The black beans
-
1
tablespoon
olive oil
-
½
red onion
(thinly sliced or diced)
-
1
jalapeno
(seeded and minced)
-
30
oz
black beans (two 15 oz cans, drained and rinsed)
-
½
cup
water (or more broth)
-
1
lime
(juiced)
-
1
teaspoon
ground cumin
-
½
teaspoon
salt
For assembly
-
1
red bell pepper
(seeded, cored, and thinly sliced or diced)
-
1
avocado
(sliced or diced; can use 2 avocados if desired)
-
2
handfuls
fresh cilantro leaves
Instructions
- Heat olive oil in a saucepan over medium heat, cook shallot and garlic until softened.
- Add rice, broth, turmeric, and salt, bring to a boil, then reduce heat to low and cover until rice is tender.
- Preheat oven to 400°F, line a baking sheet with parchment paper, peel and slice plantains, place on the baking sheet, coat with olive oil and salt, and bake until golden brown.
- In a skillet, heat olive oil, cook onion and jalapeno until softened, then add black beans, water, lime juice, cumin, and salt, cooking until liquid evaporates.
- Divide yellow rice among bowls and top with plantains, black beans, bell pepper, avocado, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
800
Total fat
21g
Total carbohydrates
130g
Total protein
29g
Sodium
1443mg
Cholesterol
31mg
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