Cuban Mushroom and Chickpea Ropa Vieja with Annatto Rice and Roasted Sweet Plantain

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the ripe plantains on a baking tray, brush them with 1 tablespoon olive oil, add a pinch of salt, and roast for 20 to 25 minutes, turning halfway through, until golden and tender.

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   2. Meanwhile, make the rice. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the ground annatto and cook for 30 seconds. Stir in the long-grain white rice, 1/2 teaspoon salt, and the water; stir once and bring to a boil.

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   3. Once the rice boils, reduce the heat to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.

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   4. Heat a large skillet or wide pot over medium-high heat with 1 tablespoon olive oil. Add the shredded oyster mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and develop browned edges. Season with a pinch of salt and black pepper. Remove and set aside.

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   5. In the same skillet, add the remaining tablespoon of olive oil. Add the white onion, red bell pepper, and green bell pepper. Cook for 6 to 7 minutes until softened. Add the garlic and cook 1 minute more.

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   6. Add the tomato paste, crushed tomato, ground cumin, dried oregano, smoked paprika, and bay leaf. Cook for 3 minutes, stirring, to concentrate the flavors.

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   7. Add the green olives, capers, cooked chickpeas, orange juice, orange zest, lime juice, and white wine vinegar. Mix well and cook over medium heat for 4 minutes.

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   8. Return the oyster mushrooms to the skillet and cook for 8 to 10 minutes, stirring gently so the mushroom strands absorb the sofrito and the mixture becomes juicy but not watery. Adjust with the remaining salt and more black pepper if needed. Remove the bay leaf.

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   9. Serve the mushroom and chickpea ropa vieja over or alongside the annatto rice. Add the roasted sweet plantains on the side and finish with chopped fresh cilantro on top.

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    10. If you want to reheat it, warm it in a skillet over medium-low heat for 4 to 5 minutes or in the oven at 160 °C / 325 °F until thoroughly hot.