Plantain Rice

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For those of you who know me, know that I love to turn anything I can into ‘spaghetti’. You can thank the Italian blood in me for that!   With it being the New Year, one of my resolutions is to get a little deeper with my creativity in the kitchen so I can share it all with you!

I have a deep love for plantains.  They are part of the banana family (the #1 fruit I can not live without) and satisfy many of my cravings; sweet, crunch, texture and now a rice substitution!   There are two different versions that cater to two different desires; yellow and green.  Yellow plantains are much like bananas, sweet flavor, carry a similar texture and taste best lightly pan fried in coconut oil and cinnamon!   The green plantain is different in color, texture and taste. They are most popular in the Latin culture in the form of tostadas or chips.

Here are some fun facts about plantains:

  1. Great source of potassium
  2. Help regulate digestive system (due to it’s fiber content)
  3. High in Vitamin C (power vitamin that helps fight off free radicals or in laymans terms, germs).
  4. Boost Immunity
  5. Great source of magnesium

There are many different ways you can enjoy plantains, pan fry, mash, bake and in this case – rice!     I challenge you to give this a try!  You can custom make this into any type of rice combo you desire.  Enjoy! 🙂

Ingredients (6 servings):

  • 2 Green Plantains
  • 1/2 Cup Diced Red Onion
  • 1/4 Cup Diced Green Onion
  • 1 Cup Diced Red Pepper
  • 1 Tablespoon Coconut Oil
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Chopped Cilantro
  • 1/3 Cup Diced Radish

Directions:

Use the tip of your knife to cut length-wise down the skin of the plantain.  Use your fingers to peel (carefully) the skin off the plantain.

Cut the plantain in half and then again into french fry-like shapes.

Place small groups of the fry-like shape plantain into a food processor and chop for 5-10 secs.
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Heat a large fry pan on medium heat and coat the bottom with coconut oil and a little olive oil.  Place the rice in and stir every 2-3 minutes.  *be careful to not burn the rice, by doing so check it often and stir often*

In a separate medium pan, cook your peppers, green onion and red onion until lightly cooked.    Add together with the rice and cook together for 5 minutes, stirring every 2-3 minutes.

Remove from heat and mix together with diced cilantro and radish.

You can enjoy this with any protein of your choice: fish, eggs, pork, steak, etc.  I enjoyed this with a cumin seasoned cod filet.

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This dish is a great post work out option!  Loaded with healthy carbohydrates, protein, vitamins and minerals!

Happy Eating!

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