Rice with Plantains

Rice with Plantains Recipe from Venezuela

Region / culture: Venezuela | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Rice with plantains is a delicious and comforting dish that combines the sweetness of ripe plantains with the savory flavors of saffron-infused rice. This dish is popular in many Latin American and Caribbean countries, where plantains are a staple ingredient in many dishes.

History

Rice with plantains has its origins in the Caribbean, where both rice and plantains are widely grown and consumed. Plantains are a type of banana that is starchier and less sweet than the bananas we are used to eating. They are often cooked and served as a side dish or used as a main ingredient in savory dishes.

Ingredients

0.25 tsp saffron threads
2 tsp Hot water
225 g/8 oz long-grain rice
4 small Ripe plantains (yellow to black skinned)
1 tbsp vegetable oil
salt and cayenne pepper
Freshly chopped parsley to garnish

How to prepare

Preheat the oven to 170°C, 325°F, Gas Mark 3.
Place the rice in a medium saucepan, cover with plenty of cold water, season with salt, bring to a boil, then reduce the heat and simmer for about 15 minutes or until the rice is just tender.
Dissolve the saffron in hot water for 5 minutes.
Drain the rice well, return to the pan, and stir in the saffron and its water.
Transfer the rice to a shallow wide ovenproof dish and place it in the oven to dry out a little.
Meanwhile, peel the plantains and cut them in half lengthways.
Heat the oil in a large frying pan until hot, then fry the plantains until golden brown on both sides.
Season the fried plantains with salt and cayenne pepper.

Variations

Add diced bell peppers or onions to the rice for added flavor and texture.
Top the dish with a squeeze of lime juice and fresh cilantro for a burst of freshness.

Cooking Tips & Tricks

Make sure to use ripe plantains for this recipe, as they will be sweeter and more flavorful.

- Cooking the rice with saffron adds a beautiful golden color and a subtle floral flavor to the dish.

- Be careful not to overcook the plantains, as they can become mushy. Fry them until they are golden brown on both sides.

Serving Suggestions

Serve rice with plantains as a side dish to grilled or roasted meats, or as a main dish with a side salad.

Cooking Techniques

Frying the plantains until golden brown adds a caramelized flavor to the dish.

Ingredient Substitutions

You can use turmeric or annatto powder as a substitute for saffron.

Make Ahead Tips

You can prepare the rice and plantains ahead of time and reheat them in the oven before serving.

Presentation Ideas

Garnish the dish with freshly chopped parsley for a pop of color.

Pairing Recommendations

Serve rice with plantains alongside grilled chicken or fish for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

- Approximately 350 calories per serving

Carbohydrates

- Rice: 45g of carbohydrates per serving

- Plantains: 57g of carbohydrates per serving

Fats

- Vegetable oil: 14g of fat per serving

Proteins

- Rice: 4g of protein per serving

Vitamins and minerals

Plantains are a good source of potassium and vitamin C

Alergens

This recipe is gluten-free and dairy-free

Summary

This dish is a good source of carbohydrates and provides a moderate amount of fats and proteins. Plantains are rich in potassium and vitamin C.

Summary

Rice with plantains is a flavorful and satisfying dish that combines the sweetness of ripe plantains with the savory flavors of saffron-infused rice. This dish is easy to make and is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Rice with Plantains. It was many years ago, when I was just a young girl living in the bustling city of Havana, Cuba. My grandmother, Mama Rosa, was known far and wide for her delicious home-cooked meals, and she took great pride in passing down her culinary knowledge to me.

One day, while rummaging through Mama Rosa’s collection of old cookbooks, I came across a worn and tattered recipe card tucked away in between the pages. The card was yellowed with age and covered in splatters of food stains, a testament to the many times it had been used and cherished.

Intrigued by the unfamiliar title of the recipe, I eagerly scanned the ingredients and instructions. Rice, plantains, garlic, onion, and a handful of spices were listed, along with detailed steps on how to prepare and cook the dish. The recipe seemed simple enough, yet it promised a symphony of flavors that I had never experienced before.

Excited to try something new, I immediately set to work gathering the ingredients and following the instructions to a tee. As the aromas of sautéed garlic and caramelized plantains filled the kitchen, I could hardly contain my excitement.

When the rice was cooked to perfection and the plantains were tender and golden brown, I eagerly served myself a generous portion of the dish. With the first bite, I knew that I had stumbled upon a culinary masterpiece. The creamy texture of the rice perfectly complemented the sweet and savory flavors of the plantains, creating a harmony that danced on my taste buds.

I couldn’t wait to share my discovery with Mama Rosa, who took one bite of the dish and nodded in approval. “This recipe has been in our family for generations,” she explained, a twinkle in her eye. “It was passed down to me by my own mother, who learned it from her mother before her. It’s a simple yet cherished dish that never fails to bring comfort and joy.”

From that day on, Rice with Plantains became a staple in our household, a dish that we would prepare for special occasions and simple family dinners alike. Mama Rosa taught me the finer points of cooking the dish – how to choose the ripest plantains, when to add the spices, and how to achieve the perfect balance of flavors.

As the years passed, I continued to hone my skills in the kitchen, experimenting with different variations of the recipe and adding my own personal touches. I shared the dish with friends and neighbors, who marveled at the unique combination of ingredients and flavors.

When I eventually left Cuba and settled in a new country, Rice with Plantains became a taste of home that I could always rely on. It was a reminder of my roots, of the rich culinary traditions that had been passed down through generations.

Today, as I stand in my kitchen preparing a steaming pot of Rice with Plantains, I am filled with a sense of nostalgia and gratitude. This simple yet exquisite dish has brought me closer to my family, connected me to my heritage, and allowed me to share a piece of my culture with others.

As I take a bite of the creamy rice and tender plantains, I am transported back to that moment of discovery in Mama Rosa’s kitchen all those years ago. I am reminded of the love and passion that went into creating this recipe, and the joy it has brought to so many people over the years.

And so, as I savor the flavors of Rice with Plantains, I am filled with a deep sense of pride and gratitude for the culinary traditions that have shaped me into the cook I am today. This dish will always hold a special place in my heart, a reminder of the power of food to bring us together, to nourish our bodies and souls, and to create lasting memories that we will cherish for a lifetime.