CUBAN BLACK BEAN AND YELLOW RICE BOWLS (WED.)

2 ripe plantains (about 1 pound), peeled and diagonally sliced 1/2 inch thick

2 tablespoons olive oil, divided 1 teaspoon coarse salt, divided 1 (10-ounce) package yellow

rice

1 small jalapeno pepper,

seeded and finely chopped 1 medium red onion, chopped 2 (16-ounce) cans seasoned black beans, drained but not rinsed

1/4 cup water

1 teaspoon cumin

4 chopped radishes

1 ripe Hass avocado, diced

1/4 cup chopped cilantro

1 lime, quartered

Heat oven to 400 degrees. Line baking sheet with parchment paper. Place plantain slices in single layer on paper; drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon of salt. Roast in oven 16 to 18 minutes or until lightly browned and very tender; set aside. Prepare rice according to directions.

Meanwhile, heat remaining oil in saucepan on medium. Add jalapeno and onion; cook 3 minutes or until softened. Stir in beans, water, cumin and remaining salt; cook 5 or 6 minutes or until liquid is slightly reduced. Divide cooked rice evenly among 4 bowls. Top each with beans, plantains, radishes and avocado. Sprinkle with cilantro and serve with lime wedges. (Adapted from Southern Living.) Makes 4 servings.

Per serving: 643 calories (percent calories from fat, 21), 19 grams protein, 111 grams carbohydrate, 15 grams fiber, 15 grams fat (2.1 grams saturated fat), no cholesterol, 1,189 milligrams sodium.