Pico de gallo
- 3 Roma tomatoes cored and diced
- ¼ cup red onion diced
- ½ tsp red wine vinegar
- 1 Tbsp lime juice
- ¼ tsp Kosher salt
- 2 Tbsp cilantro chopped
- 1 jalapeno cored, seeded, diced
- 1 dash sugar
Other
- 2 avocados sliced
- 2 cups pork carnitas see recipe
- 2 limes cut into wedges
Rice
Place rice, broth, and tomato paste in a rice cooker. Stir until well mixed. Cook until done.
In a skillet heat oil on medium, then sauté onions and garlic until translucent. Sprinkle in the coriander, then add the cooked rice and mix thoroughly.
Beans
In a saucepan place the beans, oregano, cumin, chili powder, garlic powder coriander and salt. Mix thoroughly, and simmer on medium for about 20 minutes.
Plantains
Cut ends of the plantain, and peel.
Heat oil in a medium size skillet on medium high.
While the oil heats cut plantains 1" pieces. Fry until they begin to turn golden.
Remove from oil, and place on a cutting board lined with paper towel. Then smash with the bottom of a measuring cup. They should flatten out, and crack a bit.
Return to the oil, and fry again until golden. Remove, then place on paper towels to drain and sprinkle with salt.
Assembly
Evenly divide rice, beans, pork carnitas, pico de gallo, avocados and plantain into bowls.Sprinkle with cilantro.
Calories: 409kcal | Carbohydrates: 68g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1041mg | Potassium: 903mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1150IU | Vitamin C: 40.1mg | Calcium: 42mg | Iron: 1.8mg