Gallo Pinto Con Platanos Fritos

• 3/4 pound chorizo sausage
• 1/2 cup onion finely chopped
• 1/2 cup red bell pepper finely chopped
• 1 tablespoon garlic minced
• 1 jalapeno chile seeded and minced
• 1 cup cilantro chopped
• 1 tablespoon worcestershire sauce
• 15 ounces black beans rinsed and drained
• 2 cups cooked white rice
• 1/4 cup vegetable oil
• 3 plantains ripe, peeled and sliced into 1/2-inch rounds
• 1/3 cup brown sugar
• 1/3 cup water
• soft corn tortillas warmed

1. In a skillet cook the chorizo over medium-high heat, stirring and breaking up, until fat is rendered and sausage is no longer pink; add onion, bell pepper, garlic, and jalapeno; cook over low heat, stirring, until vegetables are soft. Stir in cilantro, Worcestershire, beans, rice. Cook to heat mixture through, stirring gently, taste and adjust salt if necessary. Transfer to serving platter. Surround with fried plantains and serve with tortillas.
2. In skillet over medium-high heat, fry the plantains for 3-4 minutes on each side, until they are golden; drain on paper towels. In small saucepan boil brown sugar and water until sugar is dissolved and mixture is syrupy. Pour off oil from skillet, return plantains to skillet and add syrup; cook the plantain mixture over medium heat, stirring, for 1-2 minutes, until plantains are coated well. Cover and set aside, keep warm or rewarm gently.

sausage, onion, red bell pepper, garlic, jalapeno chile, cilantro, worcestershire sauce, black beans, white rice, vegetable oil, plantains, brown sugar, water, corn tortillas

Taken from www.yummly.com/recipe/Gallo-Pinto-con-Platanos-Fritos-2248486 (may not work)