Method
Ingredients
Ingredients
- 1110g cooked Tilda Easy Cook Basmati Rice
- 3 tbsp olive oil, divided
- 2 tbsp minced garlic (approx. 3 large cloves)
- 1 red pepper, deseeded and finely chopped
- 1 brown onion, finely chopped
- 2 x 850g cans black beans, drained and rinsed
- 1 bunch spring onions (approx. 6), trimmed and sliced
- 12g fresh cilantro leaves, chopped and divided
- 2 tsp salt
- ½ tsp black pepper
- Plantains
- 2 ripe plantains (yellow skins with black spots), peeled and sliced diagonally into ⅓-inch pieces
- 3 tbsp olive oil or coconut oil
- 2 tbsp white sugar
- ½ tsp cinnamon
- ¼ tsp salt
- Garnish & Serving
- 2 limes, cut into wedges
- Butter or oil for cooking eggs
- 8 eggs (1 per person)
- Optional Extras
- Sliced avocado
- Sour cream
- Extra chopped cilantro
- Chopped spring onions
- Hot sauce for added spice
Method
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Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic, red pepper, and onion, sautéing for around 5 minutes until softened. Add the remaining tablespoon of olive oil along with the cooked Tilda Easy Cook Basmati Rice. Reduce the heat to medium-low and toss everything together for 3–4 minutes until heated through. Fold in the black beans and continue cooking for another 2 minutes until fully combined and hot. Stir through: Spring onions, half of the chopped cilantro, salt and black pepper. If serving for breakfast or brunch, keep warm in a low oven (around 200°F / 95°C) while preparing the eggs and plantains.
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In a bowl, toss the plantain slices with sugar, cinnamon, and salt. Heat the oil in a large frying pan or cast-iron skillet over medium-high heat. Arrange the plantains in a single layer and cook for 2–3 minutes per side until golden brown, caramelised, and soft. Transfer to a plate, squeeze over a little lime juice, and finish with a light sprinkle of salt.
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Fry or scramble the eggs to your preference.
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Divide the Gallo Pinto between plates. Top each portion with an egg and serve with caramelised plantains on the side. Finish with: Lime wedges, extra cilantro, spring onions, avocado, sour cream and hot sauce.