Cuban Black Bean and Yellow Rice Bowls (with roasted plantains!)

If you're looking for a hearty vegetarian dish with tons of flavor, this Cuban Black Bean and Yellow Rice Bowl recipe, inspired by Southern Living Magazine, will not disappoint. I've topped it with roasted plantains for a truly tasty dinner. This recipe even makes great leftovers for lunch.

Ingreadient

• 1 teaspoon olive oil
• 1 small shallot (minced)
• 2 cloves garlic (minced)
• 1 1/2 cups brown rice (jasmine or basmati)
• 3 cups chicken ( or veggie broth)
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 2 large plantains (we used yellow)
• olive oil
• salt
• 1 tablespoon olive oil
• 1/2 red onion (thinly sliced or diced)
• 1 jalapeno (seeded and minced)
• 30 oz black beans (two 15 oz cans, drained and rinsed)
• 1/2 cup water ((or more broth))
• 1 lime (juiced)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 red bell pepper (seeded, cored, and thinly sliced or diced)
• 1 avocado (sliced or diced. Can use 2 avocados if you’re a big fan!)
• 2 handfuls fresh cilantro leaves

Step by step

1. Heat the olive oil in a saucepan over medium heat. Cook the shallot and garlic, while stirring, until they begin to soften, 2 to 3 minutes. Add the rice, broth, turmeric, and salt, and bring to a boil.
2. Reduce heat to low, cover, and cook until rice is tender, between 20 and 40 min (depending on the rice). Add more liquid if necessary to ensure it’s cooked all the way and creamy.
3. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. 
4. Peel and slice plantains into 1/2″ pieces and place in one even layer on the baking sheet. Spray or brush with a light coating of olive oil and season with salt. 
5. Bake until golden brown on the bottom, 16 to 18 minutes.
6. Add the olive oil to a large skillet over medium heat. Cook the onion and jalapeno until they begin to soften, 2 to 3 minutes. 
7. Add in the black beans, water, lime juice, cumin, and salt, and cook while stirring until the liquid evaporates almost all the way. Turn off the heat. Add more water if necessary to keep the beans from drying out while preparing the rest of the ingredients.
8. Divide the yellow rice among four bowls. Top it off with sections of plantains, black beans, bell pepper, avocado, and cilantro. Serve or add to the lunch box for the next day and eat cold or at room temp.