Ingredients
The following ingredients have 1 Servings
- 3 to matillos (husks removed and tops trimmed)
- 1/4 yellow onion (diced)
- 1 lime
- 1/2 serrano pepper (membrane and seeds removed)
- Handful cilantro
- Pinch of salt
- Olive oil
- 1/4 yellow onion (diced)
- 1/2 garlic clove (minced)
- 1/4 cup brown rice
- 3/4 vegetable stock
- 1 teaspoon tomato paste
- Pinch ground cumin
- Pinch salt
- 1/2 brown plantain (sliced into 1 1/2-inch pieces)
- Salt
- Two leaves of swiss chard (stems trimmed and discarded)
- 1 teaspoon red wine vinegar
- Scoop of black beans (warmed)
Instruction
- Preheat the oven to 350 degrees F. Add a tablespoon of olive oil to a cast iron skillet. Place the tomatillos trimmed side down. Roast for 10-15 minutes, until slightly sizzling and lightly golden brown. Transfer to the jar of a food processor, along with yellow onion, juice from 1 lime, serrano pepper, handful of cilantro and a few pinches of salt. Blend until pureed and set aside.
- To a small pot, heat a few teaspoons of olive oil over medium heat. Add the onion and cook until translucent, about 2-3 minutes. Place the garlic atop and cook until fragrant, an additional minute. Pour in the rice, vegetable stock, tomato paste, cumin and salt; mix until completely combined. Cover and cook for 10 minutes, or until the liquid is dissolved and the rice is completely cooked.
- In the cast iron you used to roast the tomatillos (we're about minimal clean-up in these parts), heat a few teaspoons of olive oil over medium heat. Add the slices of plantain, a pinch of salt and cook on both sides for about 1-2 minutes, until slightly golden brown. Remove and set aside. Add the swiss chard, red wine vinegar and a pinch of salt. Cook for about 1-2 minutes, until wilted.
- To assemble the bowl, add the rice to the bottom of a bowl, top with the slices of plantains, wilted swiss chard, scoop of black beans, few slices of radishes and a spoonful of tomatillo salsa.
