Plantains and Rice
Plantains and rice may have gotten a bad rap, but they can actually be a part of a balanced meal. Check out the healthier version of this Latin staple.
Ingredients
For 0004 Person(s)
Recipe
- 1 cup(s) long grain white rice
- 16 floz water
- 1 teaspoon(s) salt
- 2 tablespoon(s) extra virgin olive oil
- 2 tablespoon(s) ripe plantains, peeled and cut in 1/4-inch diagonal slices
- 1/2 tablespoon(s) brown sugar
- 1/2 tablespoon(s) nutmeg
- 1 dash(es) pepper
- 1 cooking spray
- 1 cup(s) black beans, canned
Directions
- Preheat oven to 350 °F.
- In a saucepan with a lid bring water, salt and pepper to a boil.
- Reduce to a simmer, cover and cook for 25 minutes.
- Remove from heat and fluff with a fork.
- Once the rice is cooked, add cooking spray to an ovenproof casserole dish.
- Place the rice and beans in the casserole dish and cover with a damp paper foil. Bake for 10 minutes.
- Heat oil in a large skillet over medium-high heat.
- Add the plantains and fry for 3 minutes per side, until deep golden brown.
- Place the rice in serving bowls and sprinkle with sugar and nutmeg. Top with fried plantains and serve hot.
- °F