Ingredients

• 1 cup cilantro sprigs, plus 2 tablespoons chopped leaves
• 1 clove garlic
• 2 cups low-sodium chicken broth (or use water)
• Kosher salt
• 1 tablespoon vegetable oil
• 2 1/4 cups medium-grain white rice
• 1 10-ounce package frozen fried sweet plantains

Instructions

1. Preheat the oven to 375 degrees F. Combine the cilantro sprigs, garlic, chicken broth and 1 1/4 teaspoons salt in a blender and puree. Transfer to a liquid measuring cup and add enough water to make 3 3/4 cups liquid.
2. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the cilantro puree and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, 10 minutes.
3. Spread the plantains on a baking sheet and bake until heated through, 15 minutes. Stir the chopped cilantro into the rice. Top with the plantains.
4. Photograph by Con Poulos