Gallo Pinto with Fried Plantains

Ingredients

• 2 cups cooked rice
• 1.5 cups cooked black beans
• 1 medium onion
• 1 medium red bell pepper
• ½ cup cilantro
• 2 large ripe plantains
• 3 tablespoons vegetable oil
• 1 teaspoon salt

Instructions

1. 1

   Slice the 2 plantains into 1/2-inch rounds. Heat 2 tbsp vegetable oil in a skillet over medium-high; fry plantains until golden brown and caramelized, about 3-4 minutes per side. Remove and set aside.

2. 2

   Dice the 1 onion and 1 red bell pepper. In the same skillet, add remaining 1 tbsp oil and sauté onion and pepper over medium heat until soft, about 5 minutes.

3. 3

   Add the 2 cups cooked rice and 1.5 cups black beans (with a little of their liquid if you have it) to the skillet. Stir to combine, breaking up any clumps.

4. 4

   Season with 1 tsp salt and cook, stirring occasionally, until heated through and slightly crispy at the edges, about 8-10 minutes.

5. 5

   Chop the 1/2 cup cilantro and stir half into the rice mixture. Serve the gallo pinto topped with remaining cilantro and the fried plantains on the side.

Tools you’ll need

• Large skillet
• Cutting board
• Knife
• Spatula

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