adapted from recipe by pinchofyum.com
- 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
- Pulse the spinach, cilantro, pepper, and garlic in a food processor until very finely chopped (almost like a paste).
- 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.
adapted from recipe by patismexicantable.com
- 2 ripe plantains
- 1/4 cup safflower, corn, or vegetable oil
- The skin of the plantain should be almost entirely black when it is mature and ready to use.
- Peel the plantain and slice diagonally into about ¼ inch slices.
- Heat the oil over medium-high heat in a sauté pan until hot but not smoking.
- Add slices of plantain and sauté for about 2 minutes, until lightly browned, but not blackened.
- Flip to other side and sauté for another minute or two.
- 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.