Guelaguetza - Arroz con Plátano

• 2 garlic cloves, peeled

• 1/4 cup chopped white onion

• 2 small tomatillos, husked and rinsed

• 2 tablespoons vegetable oil

• 1 cup jasmine rice

• salt

• 1 spring parsley

• 4 bananas, peeled and cut into rounds

1. In a blender, combine 1 cup of water with the garlic, onion, and tomatillos. Blend until smooth, pass through a fine-mesh strainer, and reserve.

2. Heat the oil in a saucepan over medium heat. Saute the rice in the oil for about 4 minutes.

3. Add the blended onion water and an additional 1 cup of water. Add a pinch of salt and a sprig of parsley.

4. Bring to a boil, then lower heat to a simmer. Cover and cook for 18 minutes or until the water is evaporated and the rice is tender.

5. Remove from stove and fluff rice with a fork.

6. Serve with freshly sliced banana and a sprig of parsley on top.

Serve with Guelaguetza’s Chicken Mole Negro.

Photo by Vicky Ng on Unsplash