Colombian Style Rice and Vegetable Bowl

Ingredients

• 4 cups Cooked White Rice
• 2 cups Cooked Black Beans
• 2 Sweet Plantains (Platanos Maduros)
• 2 Avocado
• 2 medium Tomato
• 1/2 Red Onion
• 1/4 cup Cilantro
• 2 tablespoons Lime Juice
• 2 tablespoons Vegetable Oil
• 1 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 tablespoons of vegetable oil in a large skillet and heat over medium-high heat (approximately 190.6°C / 190°C). Add the 2 sweet plantains, sliced into 1.27 cm thick rounds, and fry for 3-4 minutes per side, until they are golden brown and caramelized. Remove the plantains from the skillet and set them aside on a plate.
2. 2While the plantains are frying, prepare the fresh ingredients. Dice the 2 medium tomatoes into 1.27 cm pieces. Finely dice the 1/2 red onion into 0.635 cm pieces. Roughly chop the 1/4 cup of cilantro.
3. 3In a medium bowl, combine the diced tomatoes, diced red onion, chopped cilantro, 2 tablespoons of lime juice, 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir everything together until well mixed.
4. 4Prepare the avocado by slicing the 2 avocados. You can slice them into wedges or dice them, as you prefer.
5. 5To assemble the bowls, divide the 4 cups of cooked white rice evenly among four serving bowls. Top the rice with 1/4 of the 2 cups of cooked black beans in each bowl.
6. 6Arrange the fried sweet plantains and the sliced avocado over the black beans in each bowl.
7. 7Spoon the tomato-onion mixture over the top of the ingredients in each bowl. Serve immediately.

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