I know people cook their plantains different ways according to preference, and I chose to fry mine in coconut oil for this recipe. You can also bake, boil, or air fry them if you prefer. Feel free to add in whatever other veggies you have on hand. This can be served with a garden salad or wrapped up into a burrito.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp coconut oil
- 1/2 cup red onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 jalapeño, minced
- 1 cup pineapple, cubed
- 2 cloves garlic, minced
- 1/2 tbsp tomato paste
- 2 tsp ground paprika
- 1/2 tsp ground cumin
- salt & pepper to taste
- 1 cup jasmine rice
- 2 cups water
- 1 tsp saffron
- 1/4-1/2 cup coconut oil
- 2 plantains, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, diced
- juice from 1 lime
Directions
1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, bell pepper, and jalapeño and sauté for a few minutes. Add the pineapple and garlic and sauté for another few minutes.
3. Add the tomato paste, paprika, cumin, salt, and pepper and stir to coat.
4. Add the rice, water, and saffron and bring to a boil. Reduce to a simmer and let cook for about 25 minutes, until the liquid is absorbed.
5. While the rice is cooking, prepare your plantains. Heat the oil over medium high heat and cook the plantains on each side for 2 minutes.
6. Lower the heat to simmer and continue to cook plantains until they are brown and soft.
7. Remove rice from stove and stir in cilantro, green onions, lime juice, and plantains.
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Photo: Lauren Sacerdote
