Sauteed Plantain over Himalayan Red Rice

After enjoying First Night Raleigh on New Year's Eve, we had a late night (approx. 2-3a!) visit with our neighbors. Originally from the Caribbean, they had a few plantains and sent us home with, among other items, two plantains. Today I made a very simple dish with one of them; I sauteed the thickly sliced plantain and served it over Himalayan red rice, with a little bit of salsa on top. I also roasted organic bi-color corn.