Easy

Spiced rice with guacamole and plantain

Name: Spiced rice with guacamole and plantain
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Rice (dry round-grain); 850 g Vegetable stock; 12 g Garlic (4 cloves: 3 rice and 1 guacamole); 150 g Spring Onion (100 g rice and 50 g guacamole); 80 g Tomato sauce; 50 g White wine; 1 g Cumin (ground); 0.2 g Cayenne pepper (ground); 0.2 g Bay leaf (1 leaf); 1 g Oregano (dried); 300 g Avocado (flesh of 2 fruit); 20 g Lemon juice; 5 g Fresh coriander (chopped leaves); 200 g Plantain (1, peeled, firm yellow); 200 g Cucumber; 30 g Extra virgin olive oil (20 g rice and 10 g plantain); 3 g Parsley (chopped); 1 g Salt (or to taste)

Tomato and spice rice with guacamole, fresh cucumber and oven-baked plantain slices.

25 minprep

30 mincooking

4servings

2.299 kcalwhole recipe

575 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegan Rice dish 30 to 60 minutes Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 24 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dish

Meal

LunchDinner

Preparation

BoilingBaking

Appliances

CasseroleOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibre

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Rice dry round-grain 300 g
Vegetable stock 850 g
Garlic 4 cloves: 3 rice and 1 guacamole 12 g
Spring Onion 100 g rice and 50 g guacamole 150 g
Tomato sauce 80 g
White wine 50 g
Cumin ground 1 g
Cayenne pepper ground 0.2 g
Bay leaf 1 leaf 0.2 g
Oregano dried 1 g
Avocado flesh of 2 fruit 300 g
Lemon juice 20 g
Fresh coriander chopped leaves 5 g
Plantain 1, peeled, firm yellow 200 g
Cucumber 200 g
Extra virgin olive oil 20 g rice and 10 g plantain 30 g
Parsley chopped 3 g
Salt or to taste 1 g

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Preparation

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Let’s get cooking

Method

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.
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. Cook for 2 minutes, pour in the wine and reduce for 2 minutes.
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. Remove the bay leaf and rest for 5 minutes.
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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