Crispy Plantain Bowl

Mince the garlic. Finely chop the parsley and mint leaves. Peel and mince the shallot. Mince the capers. Zest the lemon. In a small bowl, combine half of the garlic, half of the chopped parsley, half of the lemon zest, 2 tsp lemon juice, chopped mint, minced shallot, minced capers, and 1 tbsp olive oil. Stir the mint mojo and season with ¼ tsp salt and a pinch of pepper.

Peel the plantain by trimming away the ends and slicing down the side of the peel with a knife. Once peeled, slice the plantain diagonally into 1 inch pieces. Destem the kale and roughly chop the leaves. Drain and rinse the kidney beans.

Place a small saucepan over medium-high heat and add the rice, Spanish rice seasoning, and 1 tbsp water. Stir until rice is evenly coated and cook for 1 minute. Remove pan from heat, cover, and let rice stand until Step 5.

Place a large skillet over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced plantains and cook until browned on one side, about 2 to 4 minutes. Flip, sprinkle with salt, and cook until browned on the other side, another 2 to 4 minutes. Transfer the crispy plantains to a plate.

Return the large skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the remaining minced garlic, chopped kale, and a pinch of salt and pepper. Cook until the kale is bright green and just wilted, about 2 minutes. Add the kidney beans, cooked rice, and the juice from remaining lemon half. Cook until beans are heated through and season with salt and pepper.

Divide the rice and beans between large bowls. Top with the crispy plantains and drizzle with mint mojo. Sprinkle with remaining lemon zest and chopped parsley.