Yield
4-6 servings
Prep Time
15 min
Cook Time
15 min
Total Time
30 min


Ingredients

  • 1 ½ (280 g) cup long grain rice or parboiled rice
  • 3 tbsp (45 mL) olive oil
  • 3 cups (700 mL) vegetable broth
  • 2 cups (32 g) cilantro, fresh
  • 1 jalapeno pepper, chopped
  • ¼ onion
  • 2 garlic cloves, chopped
  • ½ tsp (3 g) salt
  • 1 plantain
  • ¼ cup (60 mL) vegetable oil

Directions

  1. Rinse rice on a colander until the water runs clear. Set aside.
  2. Place cilantro, jalapeno, onion, garlic, salt and vegetable broth in a food processor or blender. Blend until smooth.
  3. Heat olive oil in a heavy-bottomed pot, add a piece of onion and sauté for 2 minutes. Add rice and sauté for 2 minutes. Add the liquid from the blender, stir constantly for a minute. Cover, lower the heat and simmer for 15 minutes. Once the rice is cooked, let it rest in the pan for a few minutes and serve.
  4. While the rice is cooking, peel the plantain and dice small, fry in small batches until it has a caramel colour and place on a plate over a piece of kitchen paper to absorb the extra oil. Garnish the rice with crispy plantain.

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