2 tbsp + 1 tsp extra-virgin olive oil
1 each: small onion, small carrot, celery stalk, all cut in 1/4-inch dice
2 cloves garlic, minced
1 cup long-grain white rice
1 tsp (or more) salt
1/4 tsp each: pepper, ground cinnamon, ground cumin, dried oregano, dried thyme
1/8 tsp chili flakes
2 cups water
1/4 cup canned black beans, drained, rinsed
1 large, firm banana
2 green onions (white + light green parts), cut in 1/8-inch slices
1/4 cup chopped cilantro
Heat 2 tbsp oil in medium pan on medium. Add onion, carrot, celery and garlic. Cook, stirring occasionally, 5 minutes, until vegetables begin to soften. Add rice. Stir 1 minute, to coat well with oil.
Stir in salt, pepper, cinnamon, cumin, oregano, thyme and chili flakes. Stir in water. Turn heat to high and bring to boil. Reduce heat to low, cover and cook 15 minutes, until water is absorbed and rice is tender. Quickly stir in beans. Cover and let sit 5 minutes.
Meanwhile, halve banana lengthwise, then cut in 1/2-inch slices. Heat remaining 1 teaspoon oil in small skillet on medium.
Add banana. Cook, stirring occasionally, until golden, 3 to 4 minutes. Using fork, gently stir into rice mixture along with green onions and cilantro.
Add salt to taste.