{"id":10881,"date":"2016-03-11T18:04:22","date_gmt":"2016-03-11T23:04:22","guid":{"rendered":"http:\/\/patijinich.com\/pati_2020\/?post_type=recipe&#038;p=10881"},"modified":"2021-03-19T17:16:33","modified_gmt":"2021-03-19T21:16:33","slug":"white-rice-and-fried-plantains","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/white-rice-and-fried-plantains\/","title":{"rendered":"White Rice and Fried Plantains"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-23214\" class=\"wprm-recipe-container\" data-recipe-id=\"23214\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-pati-default\"><div class=\"single-recipe\">\n  <div id=\"recipeId\" class=\"single-recipe__header\">\n    <div class=\"single-recipe__header__left\">\n      <h2 class=\"wprm-recipe-name wprm-block-text-bold\">White Rice and Fried Plantains<\/h2>\n      <div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Arroz blanco con pl\u00e1tanos fritos<\/span><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__header__right\">\n      <div class=\"single-recipe__header__right__left\">\n        <a href=\"https:\/\/patijinich.com\/pati_2020\/wprm_print\/recipe\/23214\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"23214\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#FFFFFF\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z 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height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#FFFFFF\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">3<\/span> votes<\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n  <div class=\"single-recipe__body\">\n    <div class=\"single-recipe__body__left\">\n      <div class=\"wprm-recipe-ingredients-container wprm-recipe-23214-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular\" data-recipe=\"23214\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">long-grain white rice<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vegetable oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">plus more for frying plantains<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">white onion<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">finely chopped<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">chicken stock<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">prepared or homemade<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">celery stalk<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cut in half<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fresh parsley sprig<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">lime juice<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or to taste<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">kosher salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or to taste<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">ripe plantains<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">peeled and sliced<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">serrano chile<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">sour cream<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to garnish, optional<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__body__right\">\n      <div class=\"wprm-recipe-instructions-container wprm-recipe-23214-instructions-container wprm-block-text-normal\" data-recipe=\"23214\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">To Prepare<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To prepare the rice:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-23214-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Place the rice in a large bowl and cover with very hot water; let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again.<\/span><\/div><\/li><li id=\"wprm-recipe-23214-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Heat the oil in a saucepan over medium-high heat. Add the rice and cook, stirring softly for 2 to 3 minutes. Incorporate the onion and stir, from time to time, until the rice begins to change to a milky-white color and feels and sounds heavier, as if it were grains of sand; about 3 to 4 more minutes.Pour in the chicken stock, along with the celery, parsley, lime juice, salt and whole chile.<\/div><\/li><li id=\"wprm-recipe-23214-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">When it comes to a rolling boil, cover the pot, reduce the heat to the lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 15 to 20 minutes. If the rice grains don\u2019t seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 more minutes or so.<\/div><\/li><li id=\"wprm-recipe-23214-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Remove the pan from the heat and let it sit, covered, for 5 to 10 minutes. Fluff with a fork when ready to serve. Place the cooked plantains (below) on top. Place sour cream on the side for people to add to their rice and plantains if they like.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To prepare the plantains:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-23214-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Note: The skin of the plantain should be almost entirely black when it is mature and ready to use in this recipe.<\/span><\/div><\/li><li id=\"wprm-recipe-23214-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Peel the plantains and slice them diagonally into 1\/4-inch thick slices.<\/div><\/li><li id=\"wprm-recipe-23214-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">In a saut\u00e9 pan, over medium heat, add about 1\/4-inch of oil. Heat the oil until hot but not smoking. Add the plantain slices and fry until browned but not blackened, about 2 minutes per side, the oil should be bubbling around their edges of the plantain slices as they cook.<\/div><\/li><li id=\"wprm-recipe-23214-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Remove the plantains from the oil and drain them on a plate covered with paper towels.<\/div><\/li><\/ul><\/div><\/div>\n      \t\t\n\t\n    <\/div>\n  <\/div>\n<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>White Rice and Fried Plantains recipe from Pati&#8217;s Mexican Table Season 2, Episode 6 \u201cFonda Favorites\u201d<\/p>\n","protected":false},"author":4,"featured_media":10511,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[327,1246],"tags":[],"dish":[7544],"meal":[7525,7524],"event_type":[],"recipe-ingredient":[7548],"region":[],"time":[7612],"series":[1296],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>White Rice and Fried Plantains - Pati Jinich<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"White Rice and Fried Plantains - Pati Jinich\" \/>\n<meta property=\"og:description\" content=\"White Rice and Fried Plantains recipe from Pati&#039;s Mexican Table Season 2, Episode 6 \u201cFonda Favorites\u201d\" \/>\n<meta property=\"og:url\" content=\"https:\/\/patijinich.com\/pati_2020\/white-rice-and-fried-plantains\/\" \/>\n<meta property=\"og:site_name\" content=\"Pati Jinich\" \/>\n<meta property=\"article:published_time\" content=\"2016-03-11T23:04:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-19T21:16:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2012\/09\/15_WhiteRiceFriedPlantains_328_Cropped.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2667\" \/>\n\t<meta property=\"og:image:height\" content=\"2000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Pati Jinich\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/patijinich.com\/pati_2020\/#website\",\"url\":\"https:\/\/patijinich.com\/pati_2020\/\",\"name\":\"Pati Jinich\",\"description\":\"Pati Jinich is host of the popular James Beard Award winning and Emmy nominated PBS series Pati&#039;s Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. 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