Cuban-Inspired Black Beans and Rice with Collard Greens and Pan-Fried Plantains

INGREDIENTS

1 cup

long grain rice, (see my note)

1/4 cup

olive or vegetable oil, (divided)

ripe plantains, (sliced about 1 inch thick)

1/2

medium red onion, (diced)

garlic cloves, (minced)

1 14 ounce can

or 1 3/4 cups cooked black beans, drained and rinsed

1/2 cup

vegetable broth

1 tbsp

lime juice

1 tbsp

ground cumin

1/2 tbsp

ground coriander

1 tsp

paprika

small bunch of collard greens, (about 6 leaves slices into strips)

1/4 cup

chopped fresh cilantro

Salt and Pepper