Mexican Rice And Fried Plantains
A flavorful Mexican-inspired rice dish with golden rice and sweet fried plantains, perfect for a hearty lunch or dinner that combines savory and sweet elements.
Ingredients
Instructions
- In a medium saucepan, heat 1/4 cup peanut oil over medium heat.
- Add the rice; stir to coat.
- Saute the rice until pale golden, about 10 minutes. Spoon off and reserve the oil.
- In the same or a separate pan, use the reserved oil to fry sliced plantains until golden and caramelized.
- Meanwhile, in a blender, puree peeled and seeded tomato, chopped onion, and garlic.
- Add water and salt to the tomato mixture and bring to a boil.
- Stir the tomato mixture into the sautéed rice, reduce heat, cover, and simmer until rice is tender, about 15 minutes.
- Serve the rice topped with fried plantains.
Tips & Substitutions
For a more vibrant flavor, consider adding a teaspoon of cumin or a bay leaf while cooking the rice. If you want a spicier kick, you can include chopped jalapeños in the tomato mixture. When frying plantains, ensure they are ripe for optimal sweetness. This dish pairs beautifully with Mexican Pico De Gallo (Salsa) for added freshness.
Serving Suggestions
Serve Mexican Rice topped with the fried plantains for a beautiful contrast of textures and flavors. This dish is excellent as a main course or as a side to grilled meats like Grilled Jalapeno Chicken. For a complete meal, consider serving with a side of black beans or a fresh salad.
Storage & Reheating
Store any leftover Mexican Rice and Fried Plantains in an airtight container in the refrigerator for up to 3 days. To reheat, microwave the rice in short intervals, adding a splash of water to prevent it from drying out. Reheat plantains in a skillet over medium heat for a few minutes until warmed through and slightly crispy again.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Rice And Fried Plantains contains roughly 1164 calories, with 5g protein, 86g carbohydrates, and 90g fat. It is an excellent source of vitamin C (35% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 745mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time and increase the water to about 4 cups. Brown rice typically takes longer to cook, about 35-40 minutes, so be sure to check for tenderness.
What type of plantains should I use?
Use ripe yellow plantains for this recipe, as they are sweeter and caramelize nicely when fried. Avoid green plantains, as they are starchy and won't provide the same flavor. If you can't find ripe plantains, you can substitute with bananas for a similar taste.
Can I make this dish vegan?
Yes, this recipe is naturally vegan! Just ensure that the oil used is suitable for your dietary preferences. You can also enhance the dish with additional vegetables or serve it with a side of vegan recipes to complement the meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).