Arroz Blanco Con Platanos Fritos White Rice With Fried Plantains Recipes

FRIED RIPE PLANTAINS - PLATANOS MADUROS FRITOS

Steps:

• Wash and peel the plantains
• Slice the plantains, the best way to slice them is either diagonally or cut the plantain in half and slice lengthwise. The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to manage.
• Heat the oil over medium heat in a large frying pan and add the plantains
• The plantains will cook very quickly, make sure to turn them before they burn and cook until golden on each side. You can use a spatula or a fork to turn them. If the plantain flesh is still pink or white inside it means that it is not yet fully cooked.
• Thicker slices and less ripe plantains will need longer to cook, and maybe more oil.
• Place the cooked plantains on a paper towel to drain any excess oil.
• Serve warm

WHITE RICE (ARROZ BLANCO)

Steps:

• Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.

JOLLOF RICE WITH FRIED PLANTAINS

Steps:

• For the red sauce: Put the garlic, tomatoes, onion, bell pepper, ginger, seasoning cube, pepper, tomato paste and curry powder in a blender. Puree until smooth.
• Heat the oil in a medium saucepan over medium-low heat. Add the red sauce puree and cook until dry, 30 to 45 minutes. Season with salt. Let cool to room temperature, then refrigerate until ready to use.
• For the jollof rice: Preheat the oven to 350 degrees F. Mince the habanero to a paste with some salt. Heat the oil and habanero paste in a medium pot over medium heat. Sweat the habaneros slightly, then stir in the tomato paste. Add the rice and stir to coat with the oil. Cook, stirring occasionally, until the rice begins to toast and turn golden, 2 to 3 minutes. Stir in 1 cup of the Red Sauce and cook for another 1 to 2 minutes. Stir in 2 cups water and bring to a boil, stirring occasionally to prevent sticking. Once boiling, and some salt and cover the pot and transfer to the oven until the liquid is absorbed and the rice is cooked through, about 18 minutes.
• Remove the pot from the oven, remove the lid and fluff with a fork. Cover and let sit, about 5 minutes. Add salt to taste and set aside.
• For the fried plantains: Fill a medium straight-sided skillet halfway full with oil. Place the skillet over medium-high heat and heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• Working in batches, fry the plantains until golden, 3 to 5 minutes. Use a slotted spoon or spider to remove from the oil and drain on a paper-towel-lined plate. Immediately season with salt to taste.
• To serve: Spoon the jollof rice into a large serving bowl and top with fried sweet plantains and extra red sauce.

WHITE RICE WITH FRIED PLANTAINS

Steps:

• Peel the plantains and cut into 1/4-inch slices on the diagonal. Melt the butter in a large skillet over medium heat. Saute the plantains until golden brown and soft, about 2 minutes per side. Heap the rice on a platter and top with the browned plantains. Serve hot.