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.
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.
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.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.2mg||2 %|
|Sodium 151.5mg||5 %|
|Potassium 121.7mg||3 %|
|Total Carbohydrate 66.9g||20 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 66.9g|
|Protein 6.5g||9 %|
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Calories per serving: 309
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