Family Red Bean Bake with Spiced Turkey, Baked Rice and Sweet Plantain Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 9 x 13 inches with a little of the olive oil.

2. 2

   In a medium saucepan, combine the rice, chicken broth, and 2 g salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff the rice with a fork.

3. 3

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the onion, half of the garlic, and the red bell pepper. Cook for 5 to 6 minutes until softened.

4. 4

   Add the ground turkey to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Stir in the cumin, sweet paprika, dried oregano, black pepper, and 3 g salt.

5. 5

   Pour in the crushed tomato and add the cooked red beans. Cook for 5 to 7 minutes, stirring, until the filling is juicy but thick. Add the fresh cilantro and adjust the salt if needed. Remove from the heat.

6. 6

   Place the ripe sweet plantains in a saucepan with enough water to cover. Bring to a boil and cook for 10 to 12 minutes until very tender. Drain well.

7. 7

   Transfer the cooked plantains to a bowl and mash them with the butter, milk, and the remaining garlic until thick and smooth. Mix 60 g (about 2/3 cup) of the shredded Monterey Jack cheese into the mash.

8. 8

   To assemble, spread the cooked rice over the bottom of the baking dish. Evenly layer the turkey and bean mixture on top. Cover with spoonfuls of the plantain mash and smooth it with a spatula.

9. 9

   Sprinkle the remaining shredded Monterey Jack cheese over the top. Bake for 20 to 22 minutes at 200 °C / 400 °F, until bubbling around the edges.

10. 10

    For a more golden top, broil for 2 to 3 additional minutes at 230 °C / 450 °F, watching closely. Let rest for 10 minutes, finish with chopped chives, and serve hot.