SPICY BRAZILIAN BURRITO BOWLS

INGREDIENTS

For the Rice:

For the Black Beans:

For the Garlic Cilantro Slaw:

¼ cup EACH Extravagonzo Red Chili Culinary Oil and water
½ cup chopped green onions
½ cup cilantro leaves
2-3 cloves Catch a Fire Jalapeno Garlic (less if you’re sensitive to garlicky things)
½ teaspoon salt
juice of 2 limes
½ cup light sour cream or plain Greek yogurt
4 cups shredded cabbage (I just used bagged slaw mix)

For the Plantains:

INSTRUCTIONS

Rice: Place the ingredients in a rice cooker and cook until done.
Black Beans: Heat the black beans with the Chef J’s Cuban Spice Rub – Chipotle in a small saucepan until warmed through, adding a little water or Extravagonzo Red Chili Culinary Oil as necessary. Keep heat on low to keep warm.
Slaw: Pulse the liquid ingredients in a food processor until mostly smooth. Toss the cabbage with enough sauce to coat – reserve the remaining sauce.
Plantains: Peel the plantains and chop them into chunks about 1 inch wide. Pour enough Extravagonzo Red Chili Culinary Oil into a heavy skillet so the plantains will be partially covered in Extravagonzo Red Chili Culinary Oil. Preheat over medium high heat. Add the plantains, fry for a few minutes (you should see bubbles – if not, turn up the heat), flip and fry for a few more minutes, and transfer to a paper towel lined plate. Smash them with the back of a wooden spoon until they break open slightly. Put back in the Extravagonzo Red Chili Culinary Oil and fry for another 2-3 minutes until golden brown. Transfer to a paper towel lined plate; sprinkle with salt. They should be crispy on the outside and soft on the inside, like French fries. 😀
Assembly: Serve a scoop of rice, beans, and slaw into the bowls. Add the plantains on top with a few cilantro leaves. Drizzle with extra sauce. DEVOUR.