Black Beans With Plantains: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Combine brown rice and 1 cup water in a small stockpot. Stir once.
Heat on medium-high heat to a rolling boil.
Cover and reduce heat to medium. Cook 15–20 minutes, until water is fully absorbed. Fluff the rice gently with a fork.
Heat oil in a medium stockpot on medium-high heat.
Add onions, and sauté until soft.
Add garlic. Continue cooking until garlic is fragrant, 1–2 minutes. Stir frequently.
Add cooked rice, black beans, ½ cup water, tomato sauce, plantains, cumin, paprika, and pepper.
Stir well, and bring to boil. Stir frequently.
Reduce heat to medium-low, and simmer for 5 minutes or until liquid is absorbed into the ingredients. Heat to 140 °F for at least 15 seconds.
Serve 1 cup.
Garnish each serving with 1 tsp of salsa, 1 tsp of cilantro, and 1 tsp of green onions (optional).Critical Control Point: Hold at 140 °F or higher.
Ingredients (6 servings)
