• 2 cloves garlic, peeled
  • ¼ cup (35 g) chopped white onion
  • 2 small tomatillos, husked and rinsed
  • 2 tablespoons vegetable oil
  • 1 cup (190 g) jasmine rice
  • Sea salt
  • 1 sprig of fresh parsley
  • 4 bananas, peeled and sliced into rounds, for serving

Passo a passo

  1. In a blender, combine 1 cup (240 ml) of water with the garlic, onion, and tomatillos. Blend until smooth and pass through a double-fine-mesh strainer. Reserve.
  2. Heat the oil in a 4-quart (3.8-L) saucepan over medium heat and sauté the rice in the oil for about 4 minutes. Add the blended onion water and another 1 cup (240 ml) of water. Add salt to taste and the sprig of parsley as a garnish over the rice.
  3. Bring to a boil, then lower the heat to a simmer, cover, and let cook for 18 minutes or until the rice is tender. Remove from the stove and fluff the rice.
  4. Serve with freshly sliced ripe bananas on top.