30 minutes or fewer
Inspired by the Cuban national dish moros y cristianos (Moors and Christians), this robust meal is complete on its own. Depending on your mood, serve strong, hot Cuban-style coffee or chilled beer.
- 1 cup uncooked instant brown rice
- 2 Tbs. vegetable oil
- 2 firm, ripe plantains, peeled and cubed
- 1 large yellow onion, diced
- 1 green pepper, seeded and diced
- 1 vegetable bouillon cube, dissolved in 1 cup water
- 2 15.25-oz. cans black beans, drained and rinsed
- 1 tsp. ground cumin
- Salt and freshly ground black pepper to taste
- 1/2 large red onion, chopped for garnish
- 1/2 cup snipped cilantro leaves for garnish
- 1 bunch thinly sliced scallions for garnish
- Cook rice according to package directions, and set aside.
- Meanwhile, heat 1 Tbs. oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
- Heat remaining 1 Tbs. oil over medium heat, and 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.
- Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.
- Serving Size: Serves 4
- Calories: 330
- Carbohydrate Content: 62 g
- Fat Content: 6 g
- Fiber Content: 13 g
- Protein Content: 12 g
- Sodium Content: 610 mg
- Sugar Content: 12 g