Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Yield:
6 servings for breakfast or as
Level:
Easy

Ingredients

Directions

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.

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