Chili Lime Plantain with Latin Pintos and Pico

Chili Lime Plantain with Latin Pintos and Pico
Yield: 4 servings

Heirloom Rice Blend

Yields about 3 cups cooked rice (1/2 cup per serving)

Ingredients

• 3/4 cup black rice (heirloom or forbidden style)
• 3/4 cup brown rice
• 3 cups water or broth
• 1/4 tsp salt (optional)

Instructions:

Step 1
Rinse both rices under cold water.

Step 2
In a saucepan, combine rice, water, and salt.

Step 3
Bring to a boil, then simmer covered for 35-40 minutes.

Step 4
Let sit covered for 5 minutes, then fluff.

Step 5
Yield: about 3 cups cooked rice (1/2 cup per serving).

Latin Style Pinto Beans
Ingredients

• 1 2/3 cups canned pinto beans (drained)
• 3/4 cup diced frozen sweet potatoes
• 1/2 cup diced yellow onion
• 3 Tbsp + 1 tsp olive oil
• 1/4 cup diced red bell pepper
• 1.5 Tbsp crushed tomato
• 1.5 tsp minced garlic (1-2 cloves)
• 1.5 tsp smoked paprika
• 1 tsp cayenne pepper
• 1/8 tsp ground cumin
• 1/3 tsp salt
• 1-2 tsp water (optional)

Instructions:

Step 1
Saute onion and garlic in olive oil.

Step 2
Add red pepper, tomato, spices, and water.

Step 3
Simmer for 5 minutes.

Step 4
Stir in sweet potatoes and beans. Cook until hot and thickened.

Step 5
Season to taste.

Chili Lime Plantains
Ingredients

• 1 cup frozen precooked plantains (about 8 oz)
• 2/3 tsp chipotle powder
• 1/4 tsp salt
• 1/2 tsp lime juice powder

Instructions:

Step 1
Slice the plantains into 1-inch strips.

Step 2
Toss with seasoning to coat.

Step 3
Bake at 400 F for 15 minutes until golden.

Step 4
Flatten gently with the back of a glass.

Step 5
Serve warm or cooled.

Final Plating
Per Serving

• 1/2 cup cooked rice
• 1/2 cup Latin Pinto Beans
• 1/4 cup Chili Lime Plantains (about 2-3 pieces)
• 2 Tbsp Cilantro Pico

Assemble in a bowl or plate and enjoy!

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