Crispy Plantain Sofritas

Add the red rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, reduce heat to low, and cook, covered, until the water is absorbed, about 25 to 30 minutes.

Deseed and roughly chop the poblano pepper. Chop the tomato. Place a large skillet over high heat with 1 tbsp vegetable oil. Once hot, add the poblano and a pinch of salt and cook until charred, about 5 to 7 minutes. Transfer poblano to the food processor and add the tomato and as much or little of the chipotle pepper as you’d like. Pulse until mixture resembles a chunky salsa. Season with salt.

Trim the ends off the plantain. Peel it by running a knife down the side to cut through the peel. Cut the plantains into ½ inch thick diagonal slices. Add 1 tbsp vegetable oil to the same skillet and return it to medium-high heat. Once hot, add the plantains and cook, until browned and crispy, about 2 to 3 minutes per side. Transfer to a paper towel lined plate and immediately sprinkle with salt.

Return the skillet to medium-high heat. Add the texture vegetable protein and 1 cup water. Drain and rinse the pinto beans. Add them to the skillet with the charred poblano salsa. Bring the bean sofritas to a simmer, reduce heat, and let it cook until you’re ready to serve.

Pick the cilantro leaves and tender stems and chop. Cut the avocado in half, remove the pit, and spoon the flesh into a medium bowl. Halve the lime. To the avocado, add juice from half the lime, half of the chopped cilantro, and a pinch of salt. Mash avocado with a fork.

Cut the other lime half into wedges. Divide the red rice between large bowls and top with the bean sofritas. Layer on the crispy plantains, avocado mash, and reserved cilantro. Serve with lime wedges.