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1 cup long grain rice (see my note)
1/4 cup olive or vegetable oil, divided
2 ripe plantains, sliced about 1 inch thick
1/2 medium red onion, diced
3 garlic cloves, minced
1 (14 ounce) can or 1 3/4 cups cooked black beans, drained and rinsed
1/2 cup vegetable broth
1 tablespoon lime juice
1 tablespoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon paprkia
1 small bunch of collard greens (about 6 leaves) slices into strips
1/4 cup chopped fresh cilantro
Salt and Pepper to taste



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