Nutrition Information per serving:
- Calories: 197
- Total Fat: 2g
- Saturated Fat: 0g
- Total Carbohydrate: 38g
- Dietary Fiber: 10g
- Protein: 9g
- Calcium: 65mg
- Sodium: 193mg
- Iron: 4mg
Ingredients
- 1/2 cup Brown rice, long-grain, uncooked
- 2 1/2 cups Water
- 1 teaspoon Canola oil
- 1 1/4 cups Onions, fresh, peeled, 1/4" diced
- 1 clove Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced)
- 1 quart Black beans, dry, cooked
- 1 cup Tomato sauce, low-sodium, canned
- 2/3 cup Plantains, fresh, ripe (yellow), peeled, 1/4" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- 1/2 teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Green onions with tops, fresh, chopped (optional)
Instructions
1. Combine brown rice and 1 cup water in a small stockpot. Reserve remaining water.
2. Heat on medium-high heat to a rolling boil.
3. Cover and reduce heat to medium. Cook until water is absorbed, about 15-20 minutes. Stir once. Cover and cook an additional 10 minutes over low heat. Fluff the rice gently with a fork.
4. Heat oil in a medium stockpot on medium-high heat.
5. Add onions and sautée until soft.
6. Add garlic. Continue cooking on medium-high heat until garlic is fragrant, about 1-2 minutes. Stir frequently.
7. Add cooked rice, black beans, 1/2 cup water, tomato sauce, plantains, cumin, paprika, and pepper.
8. Stir well and bring to boil. Stir frequently.
9. Reduce heat to medium-low and simmer for 5 minutes or until liquid is absorbed into the ingredients. Heat to 140 °F for at least 15 seconds.
10. Serve 1 cup.
11. Garnish each serving with 1 teaspoon of salsa, 1 teaspoon of cilantro, and 1 teaspoon of green onions (optional).
Critical Control Point: Hold at 140 °F or higher.
Tips for Soaking Dry Beans
1 lb. dry black beans = about 2 1/4 cups dry or 4 1/2 cups cooked beans.
Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-Soak Method: Boil 1 3/4 qt. of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
Tips for Cooking Dry Beans
Once the beans have been soaked, add 1 3/4 qt. water for every lb. of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use cooked beans immediately.