3 cups vegetable broth
3 tablespoons coconut oil
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 cup short-grain brown rice
2 medium-size ripe plantains, diced
2 14 ounce cans black beans, drained and rinsed
juice and zest of 1 lime
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 cup cilantro, chopped, plus extra for garnish