SAUTEED PLANTAINS, VENEZUELAN BROWN RICE, AND SIMPLE BLACK AND PINTO BEANS for DINNER.
All recipes from the June 2008 issue of COOKING LIGHT MAGAZINE.
Creamy, melt in your mouth plantains sauteed in canola oil.
Brown rice flavored with red bell peppers, onions, and salt.
Black and pinto beans full of spices, and even more red bell peppers.
Such a simple and delicious dinner.