White Rice and Fried Plantains
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- 2 cups Mahatma® Rice white rice
- 3 tablespoons vegetable oil plus more for frying plantains
- 1/2 cup white onion finely chopped
- 4 cups chicken stock prepared or homemade
- 1 celery stalk cut in half
- 1 fresh parsley sprig
- 1 tablespoon lime juice or to taste
- 1 1/2 teaspoons kosher salt or to taste
- 2 ripe plantains peeled and sliced
- 1 serrano chile
- sour cream to garnish, optional
To prepare the rice:
- 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.
- 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.
- 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’t seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 more minutes or so.
- 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.
To prepare the plantains:
- Note: The skin of the plantain should be almost entirely black when it is mature and ready to use in this recipe.
- Peel the plantains and slice them diagonally into 1/4-inch thick slices.
- In a sauté 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.
- Remove the plantains from the oil and drain them on a plate covered with paper towels.
6comments inWhite Rice and Fried Plantains
I definitely will be trying this rice dish look and sounds delicious. I will let you know how it came out. Thanks Pati
Yay Kay, enjoy it and let me know!
This is probably one of my favorite rice dishes. So simple, yet so delicious. And I love the plantains and Serrano chili. In fact I usually add an extra Serrano because I need one if we have leftovers. A bite of rice with plantain, serrano, and crema is as perfect as it gets.
Extra spice sounds good to me, Todd!
Patti, Could the plantains, be cooked ahead, or best cooked right before serving? Have tried quite a few of your recipes since discovering you last year! All are hits, and are part of my growing repertoire of your recipes! One of my favourites is Tacos Gobernador de Camarón.
It’s best to fry the plantains right before serving, Kelly. I hope the rice is another hit!