Beans & Rice Ingredients
1 Tbsp canola oil
2 green onions, finely chopped, separate green and white parts
½ tsp Allspice
½ tsp ground ginger
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp cayenne pepper
¼ tsp salt
1 cup instant brown rice
1 cup chicken stock
1 (15oz) can red kidney beans, drained & rinsed
½ lime, juiced
2-3 Tbsp cilantro, finely chopped
Fried Plantains Ingredients
1-2 Tbsp canola oil
1 ripe plantain, peeled & sliced (½-inch thick circles)
1-2 Tbsp water (optional)
¼ - ½ tsp cinnamon
Salt to taste
1 Tbsp cilantro, minced
Green onion (green part), finely chopped
Beans & Rice Directions
Heat 1 Tablespoons oil in a medium pot on medium-high. Add white part of green onions, Allspice, ginger, garlic, paprika, cayenne, and salt. Sauté until spiced become fragrant –about 30 seconds.
Add brown rice and stir for 2 minutes to toast. Stir frequently to avoid burning. Add broth, stir, and bring to a boil. Cover and reduce to a simmer for 10 minutes.
Take off stove. Stir in kidney beans, lime juice, and cilantro. Taste and adjust for seasoning. Place lid on top to keep rice warm while making the plantains.
Fried Plantain Directions
Heat 1-2 Tbsp oil in a large skillet on medium-high. Add sliced plantains and cinnamon, and fry for 3-4 minutes on each side or until golden brown. Sprinkle with salt to taste.
If you are cooking with an under ripe plantain (starchy & hard instead of soft), add 1-2 Tablespoons of water, cover skillet, and let them steam for 7-10 minutes. Skip this step if your plantain was ripe (or slightly soft) before cooking.
Serve plantains with spiced beans and rice, garnish if desired.