Arroz Blanco Con Platanos Fritos White Rice With Fried Plantains Recipes

WHITE RICE (ARROZ BLANCO)

Steps:

• Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.

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 (MEXICAN WHITE RICE)

Steps:

• In small saucepan or microwave oven, heat broth or water until steaming.
• Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
• Cover and keep warm.
• In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
• When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
• Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
• Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
• Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
• Remove pan from heat and let stand covered for 5 minutes.
• Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
• When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

FRIED SWEET PLANTAINS (PLATANOS MADUROS FRITOS)

Steps:

• In a large skillet, melt the butter with the olive oil over medium heat; add the plantain slices and fry for about 4 minutes on each side, moving the slices with a spatula occasionally to prevent sticking.
• Remove the plantains from the skillet with a slotted spoon and let drain on paper towels.
• Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve warm.
• *unripeplantains are green and hard, as they ripen they turn yellow and then get mottled with dark spots; Ripe plantains are sweet and soft and are brownish-black in color and resemble overripe bananas; To ripen a plantain, keep them in a warm place until they turn yellow, then brownish-black.

DODO: FRIED PLANTAINS

Steps:

• Rinse the plantains in cold water. Peel them, and slice horizontally then vertically into half-moon shapes about 3/4-inch wide. Sprinkle with salt, to taste.
• Pour oil into the frying pan and heat on medium-high. When oil is hot enough, add the plantains in batches; don't overcrowd.
• Fry plantains until golden brown. Drain on paper towels. Taste and season again with salt. Repeat with remaining plantains.

WHITE RICE WITH FRIED PLANTAINS

Steps:

• 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.

ARROZ FRITO PORTUGUESA (FRIED RICE)

Steps:

• Powder the saffron in a small bowl using your finger tips. Stir in one tablespoon of water and set aside.
• In a wok or a large saute pan, heat one tablespoon of the oil and add the beaten egg. Immediately tilt the pan, spreading the egg to coat the bottom of the wok. As soon as the egg sets, turn off the heat. Scrape the omelet into a bowl, breaking into pieces.
• Add the remaining oil to the wok over high heat. Add the ginger, sizzle for 15 seconds, then add the tomatoes and saffron water. Cook, stirring constantly, until the contents turn thick and glazed (about four minutes). Add the onions and cook an additional minute. Fold in the rice, salt, pepper and oyster or soy sauce. Cook until the contents are heated through (about two minutes). Stir in the peas and egg pieces, tossing for about 30 seconds. Add the scallions and serve immediately.

ARROZ BLANCO CON VERDURAS (WHITE RICE W/ VEGETABLES)

Steps:

• In a blender, puree 1/2 cup milk with the cream cheese and set aside.
• In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.
• Add the water or broth, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.
• Remove from heat, stir in corn, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.
• Stir and serve.