White Rice With Fried Plantains Food

JOLLOF RICE WITH FRIED PLANTAINS

Steps:

• For the red sauce: Put the garlic, tomatoes, onion, bell pepper, ginger, seasoning cube, pepper, tomato paste and curry powder in a blender. Puree until smooth.
• Heat the oil in a medium saucepan over medium-low heat. Add the red sauce puree and cook until dry, 30 to 45 minutes. Season with salt. Let cool to room temperature, then refrigerate until ready to use.
• For the jollof rice: Preheat the oven to 350 degrees F. Mince the habanero to a paste with some salt. Heat the oil and habanero paste in a medium pot over medium heat. Sweat the habaneros slightly, then stir in the tomato paste. Add the rice and stir to coat with the oil. Cook, stirring occasionally, until the rice begins to toast and turn golden, 2 to 3 minutes. Stir in 1 cup of the Red Sauce and cook for another 1 to 2 minutes. Stir in 2 cups water and bring to a boil, stirring occasionally to prevent sticking. Once boiling, and some salt and cover the pot and transfer to the oven until the liquid is absorbed and the rice is cooked through, about 18 minutes.
• Remove the pot from the oven, remove the lid and fluff with a fork. Cover and let sit, about 5 minutes. Add salt to taste and set aside.
• For the fried plantains: Fill a medium straight-sided skillet halfway full with oil. Place the skillet over medium-high heat and heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• Working in batches, fry the plantains until golden, 3 to 5 minutes. Use a slotted spoon or spider to remove from the oil and drain on a paper-towel-lined plate. Immediately season with salt to taste.
• To serve: Spoon the jollof rice into a large serving bowl and top with fried sweet plantains and extra red sauce.

ARROZ BLANCO CON PLATANOS FRITOS WHITE RICE WITH FRIED PLANTAINS

Steps:

• 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.

CILANTRO AND RICE WITH SWEET PLANTAINS

Steps:

• Preheat the oven to 375 degrees F. Combine the cilantro sprigs, garlic, chicken broth and 1 1/4 teaspoons salt in a blender and puree. Transfer to a liquid measuring cup and add enough water to make 3 3/4 cups liquid.
• Heat the vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the cilantro puree and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, 10 minutes.
• Spread the plantains on a baking sheet and bake until heated through, 15 minutes. Stir the chopped cilantro into the rice. Top with the plantains.

PLANTAINS AND PORK FRIED RICE

Steps:

• Trim plantain tips. Cut plantain into 2- to 3-inch lengths. Slit skin on each piece lengthwise, then remove, pulling slightly crosswise rather than down the length of the piece. Cut into 1/2-inch slices, then cut into 1/2-inch dice, more or less. Cut pork into pieces the same size. Halve onion through "poles," then cut lengthwise into slices. Mince garlic. Slice scallions thin.
• Heat large nonstick skillet or wok over high flame. Add 1 tablespoon oil and pork; stir-fry until browned, about 2 minutes. Add plantain; brown on one side without stirring, about 1 minute. Then toss and cook until browned on all sides, another minute or two. Transfer to a platter; reserve.
• Return pan to heat, add 1/2 tablespoon oil, the ginger, and garlic; stir-fry a few seconds. Add onion and cook a minute. Add remaining 1 tablespoon oil. Sprinkle in rice and toss 1 minute.
• Add pork and plantain, tossing. Add scallions and 2 tablespoons cilantro. Sprinkle with 2 tablespoons soy sauce and sesame oil, tossing. Taste for seasoning, adding soy, cilantro, and sesame oil, as desired. Scoop onto a platter and serve hot.

FRIED PLANTAINS WITH SKILLET RICE AND BEANS

Steps:

• Cook bacon in medium skillet on medium heat 3 min. Stir in onions, peppers and garlic; cook 5 min. or until bacon is crisp. Add rice; cook 3 min., stirring constantly.
• Drain beans; reserving liquid. Place reserved liquid in measuring cup; add enough water to measure 3 cups. Pour over rice; bring to boil. Cover; simmer on low heat 15 min.; add beans. Cook 5 min. or until liquid is absorbed.
• Meanwhile, heat dressing in medium skillet. Add plantains; cook 3 min. on each side or until golden brown. Serve plantains over rice mixture.