SafePlates

Ingredients

• 1 cup (190g) of long-grain brown rice
• 2 cups (470ml) of water
• 1 can (15 oz or 425g) red kidney beans, drained and rinsed
• 1 large plantain, peeled and sliced
• 2 tbsp (30ml) olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp (5g) ground cumin
• 1 tsp (5g) paprika
• Salt and pepper to taste
• 4 large eggs (use egg substitute for vegan option)
• 1 avocado, sliced
• 1 cup (150g) fresh tomato, chopped
• 1/4 cup (15g) fresh cilantro, chopped
• 1/2 cup (115g) grated cheese (use vegan cheese for vegan option)

Instructions

1. Cook the brown rice: In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 45 minutes, or until the water is absorbed and the rice is tender.
2. Prepare the beans: In a skillet, heat 1 tbsp olive oil over medium heat. Add half the chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft. Stir in the kidney beans, cumin, paprika, salt, and pepper. Cook for another 5 minutes, then set aside.
3. Fry the plantains: In another skillet, heat the remaining olive oil over medium heat. Add the plantain slices and fry until golden brown on both sides. Remove from the skillet and set aside on paper towels to drain.
4. Cook the eggs: In the same skillet used for plantains, crack the eggs and fry them sunny side up or over easy, as preferred.
5. Assemble the bandeja paisa: On each plate, place a scoop of rice, a portion of the bean mixture, fried plantains, a fried egg, slices of avocado, and chopped tomatoes. Sprinkle with grated cheese and fresh cilantro. Adjust seasoning if necessary.
6. Serve immediately. This recipe serves 4 people.

Tip

Garnish with additional cilantro and a wedge of lime for a refreshing touch and visually appealing presentation.