Moros y cristianos: black beans and rice with baked plantain

Ingredients

For 1 serving

• White rice50 g
• Cooked black beans150 g
• Plantain100 g
• Green bell peppers60 g
• Onion40 g
• Garlic1 clove
• Cumin0.5 teaspoon
• Dried oregano1 teaspoon
• Bay leaves1 g
• Extra virgin olive oil10 g
• Saltto taste

Method

1. Preheat the oven to 200 °C (conventional) and line a tray with baking paper; finely chop the onion and garlic and dice the deseeded green pepper.
2. Heat the extra virgin olive oil in a lidded saucepan over medium heat and fry the onion, garlic and pepper with the cumin and oregano for 5 minutes, until soft and fragrant.
3. Add the rice and toast it for 1 minute, stirring, then add the black beans with a little of their liquid, the bay leaf, a glass of water and salt; bring to the boil, cover and cook over the lowest heat for 18 minutes without stirring, until the rice has absorbed the liquid and is tender.
4. Meanwhile peel the plantain, cut it into 1 cm diagonal slices, lay them on the tray and bake at 200 °C for 20 minutes, turning halfway, until golden and caramelised.
5. Turn off the rice, let it rest covered for 2 minutes, remove the bay leaf and fluff it with a fork; serve with the plantain.