Cuban Rice & Beans Bowl
  • 2 ripe plantains, sliced ½" thick on an angle
  • about 1½ -2 cups cooked brown rice
  • 2 avocado
  • 1 can pinto beans, drained
  • ½ a red bell pepper, medium cut
  • ½ a small red onion, medium cut
  • ¼ cup water
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • a couple pinches of sliced scallion
  • grapeseed oil or any light oil
  • cilantro and fresh lime {optional}
  1. Lets start with the beans. In a small sauce pan, heat up about a tbsp of oil and cook the peppers and onion until softened. Add in the beans, water, chili powder, cumin, garlic powder and a little salt. Simmer until the liquid is absorbed.
  2. Cook brown rice according to the package, drain and set aside.
  3. In a saute pan, over medium heat, add in enough oil to just coat the bottom. Once hot, carefully add in the plantains {in batches} and cook until golden on each side. Sprinkle with salt and pepper once removed.
  4. Set up your bowl with some brown rice, the pinto beans, sweet plantains and sliced avocado. You can serve with cilantro and a lime wedge if you'd like.
Recipe by LeMoine Family Kitchen at