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.