September 10, 2012 11:00 AM
White Rice and Fried Plantains
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: EP206 , food , Jinich , Mexican , Mexico , Pati , Patricia , plantain , rice
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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...

Carolyn | October 6, 2012 11:05 PM

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

Pati Jinich replied to comment from Carolyn | October 17, 2012 12:15 PM

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!!

Linda Ann | October 27, 2012 1:38 PM

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)

Nani | November 17, 2012 7:19 PM

Gracias, Nani! Thank you for writing me.

Pati Jinich replied to comment from Nani | November 21, 2012 5:02 PM