Juice and zest of one large orange(about ½ cup juice)
1tspbrown sugar, maple syrup, agave syrup
½bunchcilantro,roughly chopped
Sweet Plantains
2largesoft plantainswith dark peels, also known as maduros
1cupavocado oil
1tspkosher or sea salt
Sauteed Corn
1Tbspavocado oil
1cupfrozen corn kernals or 2 cobs of corn,removed from cob with a sharp long knife
1tspsmoked paprika
½tspsalt
Brown Rice
1cupuncooked Brown rice
3cupsvegetable stock or waterplus 1 tsp kosher salt
Topping
1cupsteamed or roasted broccoli
4fried or jammy eggs
½red onion,peeled and finely diced
1red, yellow and/or orange bell pepper cut into ¼-inch pieces
1fresh jalapeño, seeds and ribs removed and cut into ¼-inch pieces
¼cuptoasted pumpkin seeds,optional
½bunchcilantro
Instructions
HOW TO MAKE IT
Saucy Cuban-Style Beans
In a Dutch oven or a large pot, add the oil and heat the pot over medium-high heat until the oil shimmers. Add the onions, cook and stir until light golden brown, about 2 minutes.
In a Dutch oven or a large pot, add the oil and heat the pot over medium-high heat until the oil shimmers. Add the onions, cook and stir until light golden brown, about 2 minutes.
Add the bay leaves, stock, citrus juices, brown sugar, and cilantro; stir well. Allow to cook covered for approximately 15 to 18 minutes until completely heated through and the vegetables are soft.
Remove the cover. Liquid should slightly cover beans. If there is too much liquid, raise the heat and bring to a gentle boil, lower heat to a simmer and cook for an additional 8 to 12 minutes uncovered or until the liquid has reduced.
Sauteed Corn
While the beans are cooking, prepare a sheet pan with sides and line with parchment paper. Add the oil, corn kernals, salt, smoked paprika, if using, and toss. Cook for 4 to 6 minutes until the edges of the corn have browned. Set aside until read to assemble.
Brown Rice
While the beans are cooking, rinse the rice and strain. Add rice to a pot with the stock or water and stir. Cover and bring to a boil, then reduce to a simmer and cook for approximately 20 to 25 minutes. Remove the rice from heat, fluff with a fork, and set aside.
Sweet Plantains
Prepare a sheet pan or paper plates with paper towels for draining.
In a deep-sided pan, add the avocado oil and heat the pan over medium-high heat until the oil shimmers and the oil bubbles a bit on the edges.
While the oil is heating, cut or peel the skin off the plantains and cut into ¼ to ½ inch discs. The larger pieces will need a bit more cooking time.
Add the plantain slices, one at a time, in a single layer without crowding the pan. The oil should be covering the plantain slices at all times. Using heat resistant tongs, turn each piece, allowing Use heat resistant tongs to turn each piece; each side should have a nutty brown color and a soft interior. Cook for about 2-3 minutes total.
Remove the pieces onto the prepared paper towel pan and sprinkle with ¼ teaspoon of salt. Continue this process until the plantains are all fried.
PUT IT ALL TOGETHER
In an individual serving bowl, add about ½ of the cooked rice at the bottom. Add corn, beans, broccoli, eggs, onions, bell peppers, jalapeños, pumpkin seeds, if using. Top with cilantro. Just before serving, add slices of fried plantain to the bowl.