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Ingredientes
- (White Rice With Fried Plantains) Makes 8 servings
- 3 Tbsp. vegetable oil
- 1/2 c. minced onion
- 1 1/2 Tbsp. finely minced garlic
- 2 c. white rice, uncooked
- 4 c. chicken broth, heated
- 2 sprg fresh hierbabuena (mint) or possibly 2 Tbsp. mint leaves Salt and pepper
- 1 lb ripe plantains, peeled
- 1 c. vegetable oil
Direcciones
- To make rice: In a heavy 4-qt stockpot, heat the oil over low heat. Add in the onion and fry till soft and clear, about 5 min. Add in the garlic and continue to fry for another 3 to 5 min. Add in the rice and stir well.
- Fry slowly without moving it too much, about 10 min. Stir in the warm chicken broth and the hierbabuena or possibly mint. Add in salt and pepper to taste. Cover and let cook for 15 to 20 min, or possibly till all the broth is absorbed. Don't peek at or possibly stir the rice during the cooking process.
- To make plantains: 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 till smoking. Add in the plantains and fry 3 to 5 min on each side or possibly till brown. Remove them from the oil and drain on paper towels.
- Mound the rice on a plate or possibly a platter and serve with the fried plantains on top.
- "Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico" by Susana Trilling
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 8 servings | |
| Calories 514 | |
| Calories from Fat 291 | 57% |
| Total Fat 32.93g | 41% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.84g | |
| Cholesterol 0mg | 0% |
| Sodium 191mg | 8% |
| Potassium 350mg | 10% |
| Total Carbs 50.5g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.98g | 4% |
| Protein 5.15g | 8% |
