Seared Plantain Bowls

with Cuban rice and beans / garlic broccoli

Make rice - Double if making Wednesday’s meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

Broccoli / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)

Cilantro - Chop cilantro. (Can be done 1 day ahead)

Avocados / Tomatoes / Plantains - Prep as directed.

Beans - Drain and rinse.

Heat a saute pan over medium heat. Add cooking oil (the portion for the broccoli) and then garlic and broccoli to heated oil. Saute until garlic is fragrant, ~2 minutes. Add water and cover with a lid. With the lid on, steam broccoli until tender, 5 to 6 minutes. Season with some salt and pepper.

While broccoli steams, heat a skillet or non-stick pan over medium-high heat. Add cooking oil (for the plaintains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Season with some salt.

Stir beans into rice (if you doubled the rice, remember to save half for Wednesday). If rice was made ahead (or has cooled down), reheat the rice and bean mixture in the microwave or in a frying pan with a bit of cooking oil. 

Divide rice and beans between serving bowls and add plantains. Top with avocado, tomatoes, cilantro and lime wedges. Serve with broccoli on the side and enjoy!