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Pati's Mexican Table : TV Recipes

Pati Jinich

Arroz blanco con plátanos fritos
Serves 8 to 10

2 cups long-grain 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.


The serrano chile is missing from the ingredient list…

Hola Carolyn, Thank you for bringing to my attention! It takes one serrano chile.

I love plaintains and cook them myself from time to time. I was told that I had to mass them and refry. I think that’s the Caribbean way (??). Thank you for showing me that I don’t have to fry twice! And, I don’t have to mash them!!

I have always loved Mexican inspired food but was intimidated to try and cook it, until I found your show Pati. Thank you so much for taking the time to show step by step instructions on how to prepare your food along with easy to understand dialog. I am truly a fan :o)

Gracias, Nani! Thank you for writing me.

Happened upon this show by accident. Amazing dish, amazing directions. Will become a staple in my home!

Woohoo Julie!

The question about ‘mashing’ plantains and frying them a second time is about recipes for ‘tostones’, chip style fried plátanos. Hard, crisp, salted, a snack available all over in the Caribbean countries.

Paty please make a recipe of caldo de pescado I love it but don’t know how to make it. Please ill appreciated. Thank you and I love your show at create.

Hola, Thank you for your message! I will post a recipe for caldo de pescado soon! :)

A question more than a comment. It’s my understanding that plantains are used both ripened and pre-ripened. I understand they are used in their yellow or pre-ripened state as a thickener. Can anyone please confirm this. I have a recipe from Porto Rico for a black bean soup served with onion and boiled egg as side that calls for plantain but it doesn’t say ripe or unripe. I’ll be happy to share this delectable recipe. I have been unsuccessful in duplicating it and the resort is out of business.

Yes indeed, I would go for ripe. Good luck!

I love this rice!! I cook it as a side dish to your main courses minus the plantains (lazy). I’ve cooked it so many times I’d love to try a new rice recipe. Any suggestions? Or maybe just add a few more ingredients?

Saw this recipe today on your tv program. Never knew to SOAK rice (I just rinse it). Thank you for the advice! It’s always a joy to watch your program, Pati, as you have a wonderful personality!

Hola Karen, Thank you so much watching! Hope you will try my recipe sometime!!

Love your show & to see your children participate

Thank you for watching!

This is a simple, tasty recipe. The rice is packed with flavor! Perfect side to almost any latino main course.

If your cooking green plaintain, then it is fried, smashed, dipped into salt water the fried once again. This is called tostones This is more Caribbean way of green plaintain Puerto Rican, Dominican, Haitian, Jamaican….. The plaintain in this recipe is ripe it needs to be yellow/brown it is sweet and soft and only needs to be fried once without the use of salt

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