For the rice:
2 1/4 cups basmati rice
1 thirteen-ounce can coconut milk
3 cups water
For the beans and plantains:
2 tablespoons coconut oil
2 ripe plantains, peeled and sliced into generous 1/4′′ thick coins
2 cups cooked black beans, heated, seasoned with salt (or if you like, with garlic, onions, etc. as you please)
1 ripe avocado, sliced
1 mango, cubed
1 handful cilantro
1 lime cut into quarters
Bring water to a boil, then stir in coconut milk and rice. Simmer for 30-35 mins or prepare the rice in a rice steamer.
Heat the oil in a large skillet over medium-high heat. When it is shimmering, add the plantains in a single layer. Fry, until brown on one side, about 3 minutes. Flip and cook on the other side until browned and tender, about two more minutes. Sprinkle with salt.
To serve, divide the rice among four bowls and top with the plantains, beans, and any optional garnish.
Adapted from herbivoracious.com