Today may not be Lunes Latino, but I have a great excuse to tell you about a Latin dish that will bring light to your life. As part of her efforts promoting Hispanic Heritage month, my friend, chef, TV personality and fashionista, Bren Herrera, is putting together for the third year in a row, a two week food series called “All Around Latin America”.
With this initiative, she shares on her blog, FlanboyantEats, a new recipe EVERY DAY! Yes every single day featuring bloggers with passion for Hispanic food. Today is my turn, Bren has shared my Sweet Plantain Cilantro Rice recipe with her readers and I am so happy and honored to support her. Join Bren during this fun Hispanic Heritage Month food series and follow her food adventures all year round. Gracias Amiga!
- 1 very ripe sweet plantain
- Oil for frying
- 2 cups of rice
- 2 ½ cups of water
- Salt to taste
- ½ tablespoon canola oil
- Handful chopped cilantro
- Peel plantain and cut it into small cubes.
- Fry them on a skillet on medium high heat. (a thin layer of oil will do fine, no need to deep fry them).
- Turn plantain cubes and keep cooking them until they are golden brown all over on the outside and when they are extra tender when biting into a piece.
- Once ready, set them aside.
- To cook the rice, in a medium sauce pan bring to a boil the water, oil and salt to taste.
- Once the water is boiling, add rice, stir, cover and bring heat down to low.
- Let it cook for 15 minutes.
- After 15 minutes have passed, uncover rice, stir and add chopped cilantro and sweet plantain cubes.
- Cover again and let it cook for 15 minutes more, on low heat.