A delicious and hearty combination of rice, beans, plantain, and beef, seasoned to perfection with spices and peppers.
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Rinse the rice and beans thoroughly and soak them for about 30 minutes.
Chop the onions, tomatoes, and bell peppers into small pieces.
Slice the plantains into rounds.
In a pot, heat the vegetable oil and sauté the chopped onions until translucent.
Add the chopped tomatoes, bell peppers, and seasoning cubes. Cook until the tomatoes are soft.
Add the beef to the pot and cook until browned.
Stir in the curry, thyme, and salt. Mix well.
Add the soaked beans and enough water to cover the mixture. Cook until the beans are tender.
In a separate pan, fry the sliced plantains until golden brown.
Once the beans are cooked, add the rice and more water if necessary. Cook until the rice is done.
Serve the rice and beans with the fried plantains on the side.
For extra flavor, marinate the beef with spices before cooking.
You can adjust the level of spiciness by adding more or less Scotch bonnet pepper.
Make sure to check the water level while cooking the rice to prevent burning.
Can I use other types of beans?
Yes, you can use any type of beans you prefer.
Is this recipe suitable for meal prep?
Absolutely! This dish stores well and can be reheated.
Can I make this dish vegetarian?
Yes, simply omit the beef and use vegetable broth for added flavor.
What can I serve with this dish?
This dish pairs well with a side salad or steamed vegetables.
How can I make it spicier?
You can add more Scotch bonnet peppers or include chili powder.
