Celebrate Cinco de Mayo with an authentic Caribbean side dish that goes perfectly with margaritas and tacos, my Jasmine Rice with Plantains & Cilantro.
A recent trip to Cancun, Mexico inspired my love for this easy to make and delicious side dish.
I indulged every time it was available on the buffet line. I even had it for breakfast one morning.
What could be better than potassium-rich plantains sautéed to a caramel-like deliciousness and tossed with sweet jasmine rice and fresh cilantro.
Is Jasmine rice with plantains easy to make?
Yes…it’s so easy to make!
It’s a matter of removing the fruit from it’s peel, sauteeing it until it is caramelized and adding it to a bowl of already prepared rice.
It doesn’t get any easier than that!
What do you eat plantains with?
The trick with plantains is allowing them to ripen until they look almost black. Choose unblemished plantains and store them at room temperature.
It can take up to a week or two to fully darken. When ready, chop off the ends and slide your fingers under the peel to remove it.
Are plantains healthy?
This fruit has double the potassium of regular bananas and is lower in sugar than other members of the banana family.
While they can be eaten raw when fully ripened, it’s customary to cook them first.
Sautéing or roasting brings out a caramelized sweetness. So good!
Roasted or fried plantains are delicious on top of vanilla ice cream with almonds and a sweet syrupy sauce. Get that recipe below!
They also would be delicious caramelized and serve on top of pancakes with a drizzle of maple syrup.
Have you seen plantains in the grocery store and wondered how to cook them?
This recipe is easy and delicious and all your guests will be impressed with your Caribbean culinary flair!
Love my Jasmine rice with plaintains? Then try these delicious recipes!
- Chorizo and Chicken Rice Skillet
- Pico de Gallo – Salsa Fresca
- Cilantro Lime Coconut Rice
- Cinco de Mayo Fiesta – 15 Tapas, Tacos and other Mexican Recipes
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Jasmine Rice with Plantains & Cilantro
- 1 very ripe black plantain
- 1 tablespoon olive oil
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 cups water
- 1 cup Jasmine rice
- 1 handful chopped cilantro
- Mix together to cups of water and one cup of jasmine rice and bring to a boil. Reduce the heat to low and cover allowing the rice to cook for about 20 minutes.
- Peel the plantain and chop into small cubes. In a medium skillet, sauté the plantain in the olive oil until golden brown and slightly crispy. Sprinkle with cloves, nutmeg and mix in the chopped cilantro. Stir for a minute more then set aside.
- Once the rice has cooked for almost 10 to 15 minutes in the water has evaporated stir in the plantain mixture. Finish cooking until the rice is completely cooked about 5 minutes more.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!