Rice is such versatile dish that can be mixed up many different ways. Typical ingredients from the tropics are featured and is absalutely delicious!Â Â TyÂ pairing this dishÂ withÂ Grilled Porkchops with a Roasted Poblano Pineapple Sauce. Pineapple tidbits can used in place of the plantains, if you canâ€™t find them or mix it up with your favorite tropical ingredients!
2 tablespoons of olive oil
1 small yellow onion finely diced
1/4 of a red pepper finely diced
1 cup of rice not minute
2 ripe plantains, chopped until almost mashed (optional if you can’t find them)
1 â€“ 15 oz. can of chicken broth
1 â€“ 15 oz. can of lite coconut milk
1 teaspoon of kosher salt
1/4 cup of finely chopped cilantro
In a deep large skillet heat olive oil over medium high heat. Add onions and red peppers and sautÃ© until translucent. Add rice and sautÃ© until rice begins to change color. Add plantains and sautÃ© for 2-3 minutes. Add chicken stock, coconut milk, salt and cilantro. Stir and let simmer until all liquid is absorbed.
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