Moros y cristianos with baked plantain and avocado

Ingredients

For 1 serving

• White rice55 g
• Cooked black beans130 g
• Onion50 g
• Green bell peppers60 g
• Garlic1 clove
• Cumin1 teaspoon
• Dried oregano1 pinch
• Bay leaves1 g
• Plantain100 g
• Avocado40 g
• Extra virgin olive oil8 g
• Saltto taste

Method

1. Heat a conventional oven to 200 °C. Peel the plantain, slice it into roughly 1 cm rounds, coat it with some of the oil and bake on a lined tray for 20 minutes, turning halfway, until golden and soft.
2. Meanwhile chop the onion and garlic and dice the green peppers. Rinse the rice.
3. Heat the rest of the oil in a lidded casserole over medium heat and fry the onion, peppers and garlic with the cumin and oregano for 4–5 minutes, until soft.
4. Add the rice, the drained black beans, the bay leaf, enough water (about twice the volume of the rice) and a pinch of salt; bring to the boil, cover and cook over low heat for 18 minutes, until the rice is tender and has absorbed the liquid.
5. Remove the bay leaf, fluff with a fork and serve with the plantain and sliced avocado.