Recipe courtesy of Susana Trilling
Show: Cooking Live
Save Recipe Print
Total:
55 min
Prep:
5 min
Cook:
50 min
Yield:
8 servings

Ingredients

Rice:
Plantains:

Directions

In a heavy 4-quart stockpot, heat the oil over low heat. Add the onion and fry until soft and clear, about 5 minutes. Add the garlic and continue to fry for another 3 to 5 minutes. Add the rice and stir well. Fry slowly without moving it too much, about 10 minutes. Stir in the hot chicken stock and the hierbabuena or mint. Add salt and pepper to taste. Cover and let cook for 15 to 20 minutes, or until all the stock is absorbed. Do not peek at or stir the rice during the cooking process.

Cut the plantains in half. Cut each half lengthwise into 1/4-inch thick slices (about 4 to 5 slices). In an 8-inch cast-iron frying pan, heat the oil until smoking. Add the plantains and fry 3 to 5 minutes on each side or until brown. Remove them from the oil and drain on paper towels. Mound the rice on a plate or a platter and serve with the fried plantains on top.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

White Rice (Arroz Blanco)

Recipe courtesy of Roberto Guerra

Chiles Rellenos de Elote con Arroz Blanco

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Rice with Chicken: Arroz con Pollo

Recipe courtesy of Alex Garcia

Chicken with Rice (Arroz con Pollo)

Recipe courtesy of Daisy Martinez

Arroz con Pollo (Rice with Chicken)

Recipe courtesy of Nancy Fuller

Coconut Rice (Arroz con Coco)

Recipe courtesy of Ingrid Hoffmann

Arroz con Coco: Coconut Rice

Recipe courtesy of Ingrid Hoffmann

Arroz con Pollo - Chicken and Rice

Browse Reviews By Keyword

          Latest Stories