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.
Servings 3
Ingredients
- 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
Instructions
- 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.