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This Paleo and Whole30 Plantain Rice has a texture that's on point and a very subtle tropical flavor which offsets spicy foods perfectly. Gluten free, grain free. Serve it under or alongside everything you love or alone with fresh cilantro and lime juice. 

Paleo and Whole30 Plantain Rice

  • Author: Kristi Barnes
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Category: Entree
  • Cuisine: Mexican




  1. Add the plantains to a high-powered food processor, and pulse until finely chopped. The plantains should now resemble rice.
  2. 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.
  3. 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.
  4. Once golden, remove from plantains from heat and season with salt and pepper.
  5. Stir in the cilantro, if desired.

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