Mexican White Rice with Fried Plantains

Name: Mexican White Rice with Fried Plantains
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 carrots, peeled and cut into chunks; 1 celery stalk, cut in 1/2; 2 celery stalks, cleaned and cut into chunks; 1 garlic clove; 1 Tbsp sea or kosher salt, plus more for seasoning; 1 teaspoon kosher salt; 1 Tbsp lime juice; 1 fresh parsley sprig; 1 Bunch parsley sprigs; 5 or 6 peppercorns; 2 ripe plantains, sliced 1/4-inch thick; 3 Tbsps corn or safflower oil, plus more for frying plantains; 1 serrano chile; 10 servings Sour cream, garnish; 118 milliliters finely chopped white onion; 1 white onion, peeled and cut in 1/2; 473 milliliters long-grain white rice; 1 whole chicken, cut into pieces

Mexican White Rice with Fried Plantains might be just the main course you are searching for. Watching your figure? This gluten free recipe has 359 calories, 16g of protein, and 13g of fat per serving. This recipe serves 10. Head to the store and pick up carrots, cream, garlic clove, and a few other things to make it today. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. It is a reasonably priced recipe for fans of Mexican food.

Instructions

Put the rice in a large bowl and cover with very hot water.

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Water

Rice

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Bowl

Let it soak anywhere from 5 to 10 minutes.

Drain, rinse with cold water and drain again.

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Water

Heat 3 tablespoons oil in a large saucepan, add the rice and fry over high heat, stirring softly for 1 to 2 minutes.

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Rice

Cooking Oil

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Sauce Pan

Add the onion and stir, from time to time, until the rice begins to change its color to milky white and it sounds and feels heavier, as if it were grains of sand, about 5 more minutes.

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Grains

Onion

Rice

Add the chicken stock, celery, parsley, lime juice, salt and chile to the rice. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.

Ingredients you will need

Chicken Stock

Lime Juice

Parsley

Celery

Chili Pepper

Rice

Salt

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Pot

If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 more minutes or so.

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Chicken Stock

Grains

Water

Rice

Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.

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Frying Pan

Cook's Note: The skin of the plantain should be almost entirely black when it is mature and ready to use.

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Plantain

Peel the plantains and slice them diagonally into 1/4-inch thick slices.

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Plantain

In a saute pan over medium heat, add about 1/4-inch of oil.

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Cooking Oil

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Frying Pan

Heat the oil until hot but not smoking.

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Cooking Oil

Add the plantain slices and fry until lightly browned, but not blackened, about 2 minutes.

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Plantain

Remove the plantains from the oil to a plate covered with paper towels, to drain.

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Plantain

Cooking Oil

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Paper Towels

Transfer the rice to a large serving bowl and arrange the hot plantains on top.

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Plantain

Rice

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Bowl

Garnish with a good dollop of sour cream and serve.

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Sour Cream

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Put all the ingredients, except the salt, in a large pot and add enough water to cover the ingredients by at least 3 to 4 inches. Bring the water to a simmer over medium-low heat. Skim off any foam and let the stock simmer for 2 hours.

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Stock

Water

Salt

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Pot

Add the salt in the last half hour of cooking.

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Salt

Remove the stock from the heat and set aside. Once the stock has cooled down, strain into a large bowl.

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Stock

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Bowl

The chicken stock can be kept in the refrigerator for up to 4 days. If you want to keep it longer, it needs to be brought to a boil and simmered for about 10 minutes.

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Chicken Stock

Let it cool down and refrigerate again. It can also be frozen for months. The chicken can be shredded and used for multiple purposes such as Tinga, tacos, salads or sandwiches.

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Whole Chicken

Equipment

Ingredients

Servings:

carrots, peeled and cut into chunks 1

celery stalk, cut in 1/2 2

celery stalks, cleaned and cut into chunks 1

garlic clove 1Tbsp

sea or kosher salt, plus more for seasoning 1teaspoon

kosher salt 1Tbsp

lime juice 1

fresh parsley sprig 1Bunch

parsley sprigs 5

or 6 peppercorns 2

ripe plantains, sliced 1/4-inch thick 3Tbsps

corn or safflower oil, plus more for frying plantains 1

serrano chile 10servings

Sour cream, garnish 118milliliters

finely chopped white onion 1

white onion, peeled and cut in 1/2 473milliliters

long-grain white rice 1

whole chicken, cut into pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.