Creamy Smoked Fish Rice with Pumpkin, Culantro, and Green Plantain Tostones

Name: Creamy Smoked Fish Rice with Pumpkin, Culantro, and Green Plantain Tostones
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1 1/4 cups medium-grain rice; 12 oz smoked fish; 10.5 oz pumpkin; 2 whole green plantains; 1/2 cup Puerto Rican sofrito; 1 cup white onion; 1/2 cup sweet chili pepper; 4 cloves garlic; 1/2 cup fresh culantro; 3 tbsp olive oil; 1 tsp ground annatto; 1/2 tsp dried oregano; 1/2 tsp ground cumin; 4 cups fish or vegetable stock; 1 cup unsweetened coconut milk; 1/4 cup green olives; 1 tbsp capers; 2 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 3 cups water; 2 cups vegetable oil

An original Puerto Rican main dish featuring creamy rice cooked with sofrito, pumpkin, and flaked smoked fish, finished with fresh culantro and served with crisp green plantain tostones. It offers deep island flavor, a velvety texture, and a delicious contrast between the soft rice and crunchy plantains.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-Free

Ingredients

Adjust servings

240 g medium-grain rice (enjuagado)
340 g smoked fish (without espinas, desmenuzado; puede ser chillo or merluza ahumada)
300 g pumpkin (pelada and diced small)
2 units green plantains (for tostones)
120 ml Puerto Rican sofrito (casero or preparado)
120 g white onion (chopped en cubitos)
60 g sweet chili pepper (chopped)
12 g garlic (chopped)
12 g fresh culantro (chopped, divided)
45 ml olive oil (divided)
2 g ground annatto (optional, for color)
1 g dried oregano
1 g ground cumin
960 ml fish or vegetable stock (hot)
240 ml unsweetened coconut milk
40 g green olives (sliced)
15 g capers (escurridas)
30 ml lemon juice (freshly squeezed, divided)
6 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)
720 ml water (for remojar and frying lightly the tostones)
500 ml vegetable oil (for frying)

Nutrition facts

per serving

620 kcal

Calories

26 g

Protein

63 g

Carbs

28 g

Fat

6 g

Fiber

57 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Rinse the medium-grain rice under cold water until the water runs almost clear. Set aside.
2
2. Season the flaked smoked fish with 1 tablespoon lemon juice, 1/4 teaspoon black pepper, and a pinch of salt if needed. Set aside.
3
3. Heat 2 tablespoons olive oil in a caldero or deep skillet over medium heat. Add the white onion, sweet chili pepper, and garlic, and sauté for 3 to 4 minutes until fragrant.
4
4. Add the Puerto Rican sofrito, ground annatto, dried oregano, and ground cumin. Cook for 2 more minutes, stirring constantly.
5
5. Stir in the diced pumpkin, green olives, and capers. Cook for 3 minutes so the pumpkin absorbs the sofrito flavors.
6
6. Add the rinsed rice and stir for 1 minute to coat each grain well.
7
7. Pour in the hot fish or vegetable stock and the unsweetened coconut milk. Add half of the fresh culantro, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
8
8. Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 18 to 20 minutes, stirring once or twice to achieve a creamy texture without sticking.
9
9. Fold in the reserved smoked fish and cook 5 minutes more, stirring gently so it does not break up too much. Adjust with the remaining lemon juice, salt, and black pepper to taste.
10
10. While the rice finishes, peel the green plantains and cut them into thick rounds about 2.5 cm / 1 inch wide.
11
11. Heat the vegetable oil in a skillet to 325°F / 165°C. Fry the plantain rounds for 4 minutes until tender but still pale. Remove and drain on paper towels.
12
12. Flatten the fried rounds with a tostonera or the bottom of a glass. Lightly moisten them with a little of the water and a pinch of salt.
13
13. Raise the oil temperature to 375°F / 190°C. Fry the tostones again for 2 to 3 minutes until golden and crisp. Drain and season with an extra pinch of salt.
14
14. Turn off the creamy rice, add the remaining fresh culantro and 1 additional tablespoon olive oil for shine. Let rest for 3 minutes before serving.
15
15. Serve the creamy smoked fish rice with the pumpkin fully tender and the hot tostones on the side.

Chef tips

If the smoked fish is very salty, quickly rinse and pat it dry before flaking. For a looser, creamier rice, add 60 to 120 ml (1/4 to 1/2 cup) extra hot stock at the end and stir gently.

Substitutions

You can use sweet potato instead of pumpkin for a different sweetness. If culantro is unavailable, use fresh cilantro, though the flavor will be less traditional. Smoked fish can be replaced with cooked desalinated cod, but the profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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