Mexican Green Rice w/Corn and Plantains

adapted from recipe by

  • 2 cups spinach
  • ½ cup or more cilantro leaves
  • 1 jalapeno or serrano pepper
  • 2 cloves garlic
  • ¼ cup canola oil
  • 2 cups long grain white rice
  • 3 cups water
  • ½ teaspoon salt (more to taste)
  • 1 cup corn
  1. Pulse the spinach, cilantro, pepper, and garlic in a food processor until very finely chopped (almost like a paste).
  2. Heat the oil in a large pot over medium high heat. Add the rice and stir continuously for 5-8 minutes, until the rice is starting to turn light golden brown. Add the water, salt, corn, and green paste from step one. Cover and boil for 5 minutes. Stir, replace cover, and lower the heat to simmer for another 10-20 minutes or until the rice is soft and fluffy. Serve with additional salt, cilantro leaves, and lime if desired.

Fried Plantains

adapted from recipe by

  • 2 ripe plantains
  • 1/4 cup safflower, corn, or vegetable oil
  1. The skin of the plantain should be almost entirely black when it is mature and ready to use.
  2. Peel the plantain and slice diagonally into about ¼ inch slices.
  3. Heat the oil over medium-high heat in a sauté pan until hot but not smoking.
  4. Add slices of plantain and sauté for about 2 minutes, until lightly browned, but not blackened.
  5. Flip to other side and sauté for another minute or two.
  6. Place the fried plantain sliced on a plate covered with paper towel, so as to absorb the excess oil. Serve hot over rice and eat as a side.

NOTE: Already cooked plantains may be reheated on a baking sheet in the oven at 300 degrees F for 5 minutes or so.


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