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