Spiced rice with guacamole and plantain
Total time55 min Preparation and possible waiting 25 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation and possible waiting 25 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Rice dish
Lunch · Dinner
30 to 60 minutes
Method
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Preheat the oven to 200°C. Cut the plantain into 4 mm slices, toss with 10 g oil and spread on a tray. Bake for 18–22 minutes, turning halfway, until golden and tender.
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Chop three garlic cloves and 100 g spring onion and soften in the remaining 20 g oil for 5 minutes. Add the tomato sauce, cumin, cayenne, bay and oregano.
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Cook for 2 minutes, pour in the wine and reduce for 2 minutes.
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Add the rice and hot stock with half the salt. Cook for 5 minutes over a medium-high heat and 13–15 minutes over a medium-low heat.
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Remove the bay leaf and rest for 5 minutes.
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Mash the avocado with the lemon juice, coriander, remaining finely chopped garlic clove, remaining 50 g chopped spring onion and remaining salt. Slice the cucumber. Serve the rice with the guacamole, plantain, cucumber and parsley.
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