Gallo Pinto with Fried Plantains

Step 1

Slice the 2 plantains into 1/2-inch rounds. Heat 2 tbsp vegetable oil in a skillet over medium-high; fry plantains until golden brown and caramelized, about 3-4 minutes per side. Remove and set aside.

Step 2

Dice the 1 onion and 1 red bell pepper. In the same skillet, add remaining 1 tbsp oil and sauté onion and pepper over medium heat until soft, about 5 minutes.

Step 3

Add the 2 cups cooked rice and 1.5 cups black beans (with a little of their liquid if you have it) to the skillet. Stir to combine, breaking up any clumps.

Step 4

Season with 1 tsp salt and cook, stirring occasionally, until heated through and slightly crispy at the edges, about 8-10 minutes.

Step 5

Chop the 1/2 cup cilantro and stir half into the rice mixture. Serve the gallo pinto topped with remaining cilantro and the fried plantains on the side.