Costa Rican gallo pinto with baked plantain

Ingredients

For 1 serving

• Cooked black beans150 g
• White rice50 g
• Plantain100 g
• Onion40 g
• Bell peppers60 g
• Cilantro5 g
• Cumin1 pinch
• Sunflower oil2 teaspoons
• Saltto taste

Method

1. Heat the fan oven to 200 °C and line a baking tray with baking paper. Bring a small pan of water to the boil, salt it and cook the rice for 15 minutes, until tender; drain and spread it on a plate to cool and dry out.
2. Meanwhile peel the plantain by slitting the skin lengthways, cut it into diagonal slices about 1 cm thick, lay them on the tray and brush with half the sunflower oil.
3. Bake the plantain for 20 minutes, turning halfway, until golden and soft inside.
4. Meanwhile peel and chop the onion, wash and dice the pepper; rinse the black beans. Heat the remaining oil in a frying pan over a medium heat and fry the onion and pepper for 5 minutes, until soft; add the beans and cumin and cook for 5 minutes, mashing a few beans.
5. Add the rice and stir-fry everything for 3 minutes over a medium-high heat, until the rice takes on the colour of the beans and is piping hot; season with salt and finish with chopped fresh coriander.
6. Serve the gallo pinto with the plantain.