I had all the ingredients I needed for the jibarito, but unfortunately I did not get green plantains, I got medium ripeness. Yes there is such a thing. When I fried them, they turned out to be a cross between a potato and a unripe banana. Not as delicious as it sounds. So what to do, what to do....a BOWL.
This dish was quick to put together, and the recipe may have a few more steps than you're use to, but it is as easy as they come.
Jibarito Bowl
1 cup white rice
1 3/4 cup water
1/4 chopped cilantro
1 lime zested and juiced
1 tbsp oil
salt to taste
1 can no salt or low sodium black beans
1 cup fresh or frozen corn [thaw corn completely before cooking]
1/4 cup chopped yellow onion
2 cloves garlic minced
3 green onions chopped
1/4 cup green and red peppers chopped
1 jalapeno pepper minced
1 tsp cumin
2 tbsp oil
salt and pepper to taste
2 medium green plantains sliced into 1 inch half moons
3 tbsp oil + more to fry plantains
1 small onion sliced into moons
2 cloves garlic minced
1 chipotle pepper
1/4 cup water
1/4 cup chopped green onion
2 tbsp chopped cilantro
2 tsp ground cumin
salt and pepper to taste
Directions:
To make rice-
- In a small sauce pan, place oil and rice. Stir rice to coat with oil. Pour in water and season with salt [at this point taste your water. If the water taste good...so will your rice].
- Bring water to a boil and reduce to a simmer. Cover with a tight fitting lid and continue to simmer for 15 minutes.
- After 15 minutes remove rice from heat and keep the lid on for an additional 8 minutes.
- Remove lid, stir in cilantro, lime zest, juice and additional seasoning if necessary [keep warm]
To make Cuban style corn-
- In a medium size saute pan, heat oil. Add onions and saute until slightly golden. Add corn, peppers and continue to saute for 2-3 minutes
- Add garlic and black beans. Continue to cook for an additional 2-3 minutes [besure beans are heated through completely. Take more time if you need to do so]
- To finish, add cilantro, green onion, chipotle pepper and season with salt, pepper and cumin
To make plantains-
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| Fried plantains |
- In a heavy bottom pan [for me a cast iron skillet works best] heat oil until it reaches a temperature of 375 degrees [Chefs tip: if you don't have a cooking thermometer you can use a wooden chopstick! Place the chopstick in the center of the oil. If bubbles begin to appear as if frying your oil is hot enough]
- In small batches, begin to cook the plantains until golden brown. Remove from the oil, and drain on a wire rack or paper towels. Keep warm in a low temperature oven. [275 degree oven is best]
- Once all the plantains have been cooked. In a separate medium to large skillet heat 3 tbsp of oil.
- Saute onions and garlic until fragrant. [once you can smell those onions and garlic your ready to move on]
- Add your cooked plantains to the pan, chipotle pepper and olives plus 1/4-1/2 cup water [you may add more if necessary] stir, bring to a simmer and cover with a tight fitting lid for 2-3 minutes. [Chefs tip: test your plantains for doneness. Remove one from the pan. It should be soft much like a baked potato and not have a raw starchy taste. If the water has boiled away add more and continue to cook until done]
- Remove lid, add cumin and finish with salt and pepper to taste. Garnish with green onions and cilantro
CHEFS BONUS!
For my over achievers out there. Here is a quick picked condiment. When you top off your jibarito bowl with this, it takes it to a whole different level.
Quick Pickle
1 carrot grated
1/2 red onion grated
1/2 cup sugar
1/2 cup white vinegar
1 tbsp salt [more to taste if needed]
1 tsp whole black pepper corn
In a small sauce pan, bring sugar, white vinegar, pepper and salt to a boil. Boil for 1 minute and remove from heat. Add onions and carrot and let steep for 15-20 minutes. Refrigerate until ready to serve
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