A Spin on Tradition

Latin cuisine is one of my favorites, and growing up in a traditional Latin household, I had it everyday. Despite my love for Latin food, every now and again I want to try something different. I searched far and wide for exciting food and I found this great recipe that I just had to share. It uses typical ingredients in a Latin dish, but in a entirely new way. Try it out and tell me what you think!

Note: A food processor and Inspiralizer are needed for this recipe.

Ingredients

  • 2 large plantains, peeled, Blade C
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced
  • 3/4 cup diced yellow onion
  • salt and pepper, to taste
  • 1/2 tsp Adobo seasoning
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1/2 cup low-sodium chicken broth
  • 1 14oz can whole peeled plum tomatoes
  • 1 14oz can of black beans, rinsed and pat-dried

Instructions

  1. In batches, place your plantain noodles into a food processor and pulse until made into rice-like bits. Set aside.
  2. Place a large skillet or saucepan over medium heat. Add in your olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds and then add in the onion. Cook for 2 minutes and then add in the plantain rice. Season with salt, pepper, chili powder, Adobo and cumin.
  3. Cook the plantains for about 2 minutes and then add in the chicken broth. Let fully reduce and then take the tomatoes from the can and crush them with your hands over the skillet and into the rice. Pour in half the juices from the can and discard the rest.
  4. Add in the black beans and cook for another 2-3 minutes. When done, divide into bowls and enjoy!

Read the article here.

Photo credit: Inspiralized

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