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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.
Course Side Dish
Cuisine Mexican
Keyword Jasmine RIce with Plantains and Cilantro
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Ali Randall


  • 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.