Meatless Monday - Cuban Rice & Beans w/ Fried Plantains

If you've never had fried ripe plantains, you're in for a treat! I love these things, and often buy them frozen (already cooked) for snacks and the occasional dessert!

4 Tbsp. vegetable oil, divided
1 ripe plantain, sliced at a slight diagonal
1 cup brown rice
1 large green bell pepper, finely chopped (or hotter pepper, if you want it spicy)
1 small onion, finely chopped
2 cups water
1 Tbsp. vegetable bouillon
1 15 oz can black beans, rinsed and drained
1 Tbsp. finely chopped fresh parsley or cilantro

- Heat 2 tablespoons oil in a nonstick skillet or well-seasoned cast iron skillet over medium-high heat and cook plantain, stirring frequently, 5 minutes or until golden. Remove to paper towels; season lightly with salt.

- Heat remaining 2 tablespoons oil in same skillet over medium-high heat and cook rice, onion and green pepper, stirring frequently, 4 minutes or until rice is golden. Add water and veggie bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered until rice is done. Stir in beans and parsley and heat through. Serve with the plantains and perhaps some fat, juicy, fresh tomato slices.

Enjoy!