Costa Rican gallo pinto with egg and plantain

Ingredients

For 1 serving

• White rice40 g
• Cooked black beans80 g
• Bell peppers40 g
• Onion30 g
• Cilantro3 g
• Eggs1
• Plantain60 g
• Worcestershire sauce1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, eggs, fish,

Method

1. Turn the oven on to 200 °C (fan) and line a baking tray with baking paper; bring a small pan of salted water to the boil.
2. Peel the plantain by scoring the skin lengthways, cut it into diagonal slices about 1 cm thick, brush with a little oil and bake for 15 minutes, turning halfway, until golden and soft.
3. Meanwhile, cook the rice in the boiling water for the time on the packet, until al dente, and drain.
4. Peel and chop the onion; wash the pepper, remove the seeds and pith and dice it; drain and rinse the black beans; heat most of the remaining oil in a frying pan over a medium heat and fry the onion and pepper for 4 minutes, until soft.
5. Add the beans, rice and Worcestershire sauce and fry for 5 minutes, stirring, until the rice takes on the dark colour of the beans and everything is hot; transfer to the plate.
6. In the same pan, heat the last drop of oil and fry the egg for 3–4 minutes, until the white is set and the yolk soft; serve the gallo pinto with the torn fresh coriander, the egg and the plantain.