Plantain and Brown Rice with Corn, Onions, Peas, Sweet Potatoes, Raisins, and Spice

Preparation

This recipe will make about 5 quarts, which is great for stuffing a large Hubbard squash or pumpkin. It makes a great side dish and is even good for breakfast.

We usually make this recipe in our microwave oven in a large covered baking dish, or it can be made in a conventional oven at 350 degrees F.

Begin by washing the fresh veggies and peeling the onions, plantains, and sweet potatoes.

Dice the veggies and plantain and put them in the large covered ceramic or glass baking dish. Add the frozen corn, peas, raisins, and spices, and mix well.

Place the covered baking dish in the oven and cook until the onions become semitranslucent. It is best to mix about every 10 minutes.

While the plantain and veggies are cooking, place the rice pot and water on the stove top. When it comes to a boil, add the brown rice, cover, and lower the heat to simmer, and cook until all the the water is absorbed into the rice.

When everything is cooked, mix the rice and plantain/veggie mixture together, and let the flavors blend together for several minutes before serving or stuffing a squash.

Enjoy!