Ingredients
Scale
- 4 large (greenish) plantains, peeled and chopped roughly
- 2 tbsp. coconut oil
- sea salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro leaves, chopped (optional)
Instructions
- Add the plantains to a high-powered food processor, and pulse until finely chopped. The plantains should now resemble rice.
- Melt the coconut oil in a large nonstick skillet over medium heat. This large nonstick skillet is oven safe and has a lid and, IMO, is a great investment for cooking nutritiously.
- Add the plantain rice, and fry until golden and crisp, about 3-5 minutes. Make sure each individual plantain rice “kernel” turns gold in color, or it will taste starchy. Use a wooden spatula or mix ‘n’ chop (or comparable knockoff) to keep the tiny pieces separated. I have more than my fair share of kitchen gadgets (just ask my hubby), but my mix ‘n’ chop is used daily, as are my beech wood cooking utensils.
- Once golden, remove from plantains from heat and season with salt and pepper.
- Stir in the cilantro, if desired.
