Jasmine Rice with Plantains & Cilantro
Celebrate Cinco de Mayo with an authentic Caribbean side dish that goes perfectly with margaritas and tacos, my 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.