Cilantro and Rice With Sweet Plantains

  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m
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  • 1 cup cilantro sprigs, plus 2 tablespoons chopped leaves
  • 1 clove garlic
  • 2 cups low-sodium chicken broth (or use water)
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 2 1/4 cups medium-grain white rice
  • 1 10-ounce package frozen fried sweet plantains


Step 1

Preheat the oven to 375 degrees F. Combine the cilantro sprigs, garlic, chicken broth and 1 1/4 teaspoons salt in a blender and puree. Transfer to a liquid measuring cup and add enough water to make 3 3/4 cups liquid. 

Step 2

Heat the vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the cilantro puree and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, 10 minutes. 

Step 3

Spread the plantains on a baking sheet and bake until heated through, 15 minutes. Stir the chopped cilantro into the rice. Top with the plantains. 

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