Costa Rican Casado with Black Beans and Plantains

Ingredients

• 1 1/2 cups long-grain rice
• 1 tbsp vegetable oil
• 1 onion, diced and divided
• 1 red bell pepper, diced
• 2 cans black beans, drained
• 1 tsp ground cumin
• 2 ripe plantains, sliced
• 3 cups shredded cabbage
• 1 carrot, grated
• 2 tbsp lime juice
• 1 avocado, sliced
• 1/3 cup chopped cilantro
• Kosher salt

Steps

1. Cook rice according to package directions.
2. Cook half the onion and bell pepper in oil until soft; add beans, cumin and 1/2 cup water and simmer 10 minutes.
3. Bake plantain slices at 425°F on a lightly oiled pan until caramelized, 20 minutes, turning once.
4. Toss cabbage, carrot, remaining onion, lime juice, cilantro and salt.
5. Arrange rice, beans, plantains, cabbage salad and avocado on four plates.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.