Arroz Blanco Con Platanos Fritos White Rice With Fried Plantains
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
52
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sunflower1 cup
White Onion (chopped)1.5 tbsps
Garlic (finely chopped)2 cups
White Rice4 cups
Chicken Stock (heated)1
Salt450 g
Ripe Plantains (peeled)Directions:
1
In a heavy 4-quart stockpot, heat the oil over low heat
2
Add the onion and fry until soft and clear, about 5 minutes
3
Add the garlic and continue to fry for another 3 to 5 minutes
4
Add the rice and stir well
5
Fry slowly without moving it too much, about 10 minutes
6
Stir in the hot chicken stock and the hierbabuena or mint
7
Add salt and pepper to taste
8
Cover and let cook for 15 to 20 minutes, or until all the stock is absorbed
9
Do not peek at or stir the rice during the cooking process
10
Cut the plantains in half
11
Cut each half lengthwise into 1/4-inch thick slices (about 4 to 5 slices)
12
In an 8-inch cast-iron frying pan, heat the oil until smoking
13
Add the plantains and fry 3 to 5 minutes on each side or until brown
14
Remove them from the oil and drain on paper towels
15
Mound the rice on a plate or a platter and serve with the fried plantains on top