Rice, Beans & Fried Plantains

Step into any Latin American country, and ask any person what their national dish consist of. I can assure your that at least more than half will answer some combination of rice and beans. And I must admit, many times after a long trip away from home, what I crave the most is a plate of rice and beans (in any way, shape, or form). I ca not have beans without some fried plantain and a fresh salad and some protein.

This recipe has several components, and it could take quite a while to make, but I have a few tricks under my sleeves.

This recipe yields 4 portions.

Ingredients:

2 cups of white rice (rinsed & drained)

1 chicken bouillon cube

1 canned 400g. of kidney beans (rinse & drained)

1 canned of chopped tomatoes

300g. of minced chicken

1 onion (chopped)

1 green bell pepper (chopped)

1 red bell pepper (chopped)

1 zucchini (sliced)

2 garlic cloves (mashed)

2 tablespoon of butter

2 ripe avocado

1 lime

4 ripe plantains

4 eggs

oil to fry

Salt & Pepper to taste

Directions:

First things first, in a pan add the butter, the minced chicken, season with salt & Pepper, and bouillon, add onion, peppers garlic and cook. Once all ingredients are cook, add beans and, and the can of tomatoes, let them simmer for 10 minutes and then add the zucchini, turn the heat off and cover and set aside.
In a pot add the rice, and 3 1/2 cups of water, salt, bring to a boil, lower the heat, put the lead on, and let it simmer 10 minutes, turned the heat off and let set aside.
Peel and cut in half the plantains and fried into golden brown, set in a plate lined with paper-towels, to dried out the oil.
Friend the eggs sunny-side up, salt and pepper.
Chop the avocado into cubes, seasoned with salt & pepper and lime.
Plate right away.

Tips: