Cuban Black Bean & Plantain Rice Bowl

Ingredients

• 2 cans (15 oz each) Black Beans
• 2 whole Ripe Plantains
• 2 cups Jasmine Rice
• ½ cup Fresh Cilantro
• 2 whole Lime
• ½ whole Red Onion
• 2 tbsp Red Wine Vinegar
• 3 cloves Garlic
• 1 ½ tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 tbsp Coconut Oil

Instructions

1. Cook rice according to package directions. Fluff and stir in half the cilantro and juice of 1 lime.
2. Quick-pickle the red onion: toss slices with red wine vinegar and a pinch of salt. Set aside.
3. Heat 1 tbsp coconut oil in a pot over medium heat. Add garlic, cumin, and oregano. Stir for 30 seconds. Pour in black beans with their liquid. Simmer 12–15 minutes, mashing some beans, until thick and saucy.
4. In a separate skillet, heat remaining coconut oil over medium-high heat. Add plantain slices and cook 2–3 minutes per side until deeply golden and caramelized.
5. Divide cilantro-lime rice among four bowls. Top with Cuban black beans, caramelized plantains, pickled red onion, remaining cilantro, and a squeeze of lime.