Skillet or frying pan for sautéing vegetables and cooking chicken
Another skillet or frying pan for frying plantains
Paper towels for draining fried plantains
Ingredients
2cupswhite rice
2cupswater
1/2tspsalt
2cans black beansdrained
2tbspvegetable oil
1large onionchopped
1red bell pepperchopped
2clovesgarlicminced
2ripe plantainspeeled and sliced
1lb.cooked chickenshredded
8fried eggs
2avocadossliced
1/2cupLizano sauceor Worcestershire sauce
1/4cupchopped fresh cilantro
Salt and pepper to taste
Instructions
Rinse rice in a fine mesh strainer and place it in a pot with 2 cups of water and salt. Bring to a boil, reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 18-20 minutes.
In a skillet, heat oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened, about 5-6 minutes.
Add black beans and stir to combine with the vegetables. Cook until heated through, about 3-4 minutes.
In another skillet, fry the sliced plantains over medium-high heat until golden brown on both sides. Remove from skillet and drain on paper towels.
Add shredded chicken to the skillet with the beans and vegetables, and heat through, about 5 minutes.
To serve, divide rice into 8 bowls, top with the black bean and chicken mixture, fried egg, sliced avocado, and fried plantains. Drizzle
with Lizano sauce (or Worcestershire sauce) and sprinkle with chopped cilantro. Add salt and pepper to taste.
Notes
Tips and Tricks
Cook the rice in advance and reheat before serving.Use canned black beans to save time.Use a rotisserie chicken instead of cooking the chicken from scratch.Slice the plantains in advance and store them in a container of water to prevent browning.