Bean, Chicken & Rice Bowl with Plantains

Ingredients:

For the Beans:

• 2 cups cooked beans

• 2 minced garlic cloves

• 1 diced bell pepper

• 1/2 tsp each ground cumin, chili powder, paprika, dried oregano

• 1/4 tsp black pepper

• a pinch or two of cayenne

• 1/2 cup water

• 1 tbsp vegetable oil

For the Rice:

• 1 cup brown rice

• 2 cups water

• 1 small bunch chopped kale

• 2 minced garlic cloves

• 1/2 tbsp oil

• 1 tbsp lemon or lime juice

• salt to taste

Other Ingredients:

• 1 1/2 cups chopped or diced cooked chicken

• 1 ripe plantain, cut into 1/4 inch slices

• 1 to 2 tbsp vegetable oil

• salt and pepper to taste, optional

• 1 ripe mango, diced

1. In a medium sized saucepan, bring the 2 cups water to boil. Add rice and salt, stir. Allow to come back up to a boil; reduce heat and simmer for 40 to 45 minutes or until all water has evaporated. Let rest 5 minutes then fluff with a fork.

2. While rice is cooking, heat 1 tablespoon vegetable oil in a large skillet. Add bell pepper and cook for 4 minutes stirring occasionally. Add minced garlic and cook 30 seconds. Add beans, along with all the seasonings and cook, stirring for 2 minutes. Pour 1/2 cup water, bring to a boil, reduce heat to medium-low and cook until all water has evaporated; 5 to 7 minutes.

3. Season plantain slices with a bit of salt and pepper, if using. Heat 1 tablespoon oil in a 12-inch skillet. Once oil is hot, add plantain slices and cook for 3 to 4 minutes per side. Drain on paper towels. Do not crowd the pan, allow space between the plantain. You may have to do this in 2 batches. For the second batch, add more oil only if necessary.

4. Heat oil in a large skillet, cook garlic for 30 seconds, add kale and about 2 tablespoons water and cook stirring occasionally for about 5 minutes.

5. Stir in as much of the kale as you'd like into the rice along with the lemon juice.

6. To assemble bowls: add some rice, beans, chicken, mango and plantain. Serve and enjoy!

Yields: 4 servings

Notes&Tips:

• This was a fantastic Bean, Chicken & Rice Bowl with Plantains dinner. Of course, we all had too much! It was delicious and fun to eat in the sectioned bowl. A bit of this, some of that, a bite here, a taste there. This was like a buffet in a bowl. All pretty healthy and good for you.

• I used black beans that was soaked overnight and then cooked. If going the route of dry beans, you will need to soak beans for 4 hours or overnight (best) and then either pressure for 12 to 15 minutes or simmer for about 1 1/2 hours. Feel free to use canned beans, if that is all you have. I had left over roasted chicken breast and just cut that up. A bowl dinner or lunch is also a good way to use up leftovers.

• The ripe plantain added a nice sweet touch to this fantastic bowl. I actually made this dish with wanting to use up some ripe plantains.

• If you want to make this a vegetarian bowl, omit the chicken. The beans will provide enough protein. Happy eating!