Step 1

Bring a large pot of water to boil (about 4 quarts). Once the water is boiling, add the rice and continue boiling for 25 minutes.

Step 2

Place frozen beans in a bowl covered with water to quickly defrost, and set aside.

Step 3

While rice is cooking, pan fry the plantains.

Step 4

In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.

Step 5

When oil is shimmering, add the plantains (you'll have to work in batches).

Step 6

Fry for 1 to 2 minutes on one side and then another minute on the other side or until caramelized and browned. Season with salt to taste.

Step 7

Heat more olive oil if needed to fry the next batch. Continue untill all plantains are fried.

Step 8

Remove from pan and set aside.

Step 9

In the same large skillet, heat 2 tablespoons of olive oil over the same medium heat.

Step 10

Toss in the drained and dried beans. Cook and stir for about 5 minutes until cooked through and slightly browned, set aside.

Step 11

When the rice is ready, drain and return the rice back to the pot. Season with a sprinkle of salt and stir to combine.

Step 12

Serve each ingredient separately in serving bowls or plates together with the tomatoes, avocado slices, and chimichurri sauce. Assemble the bowls at the table.

Step 13

To serve, layer rice, edamame beans, and fried plantains into 4 serving bowls. Arrange some tomatoes and avocado slices on the side.

Step 14

Serve with chimichurri sauce and dried rosemary needles (optional) for garnish.

Step 15

Store leftovers except for avocado in an airtight container(s) in the refrigerator for up to 4 days.