AuthorPaigeCategoryCooking every country
First finely dice onions, peppers, and garlic (if using meat cut up and cook first) and sauté on medium-low heat in small stock pot until translucent. While this sautés cut up cilantro
Next add stock seasoning, tomato paste, cilantro, beans, and water (using cans). Increase heat to low boil. While heat is increasing measure out salt in large mixing spoon and sprinkle in cumin. The liquid should taste very salty
Once low boil is achieved add in rice. The liquid should just be sitting on top of the rice. Cover with lid slightly cracked and turn heat to low for 15-20min. At this point the liquid should be fully absorbed -but you’re not done! Using wooden spoon scrape the bottom of the pot folding the rice on itself. Form a rice “ball” in the center of the pot and cover completely for another 15-20min. At this time prepare the plantains!
When time is up and rice looks “dry” but not burned it is done.
Peeling the plantains is not always an easy task, but it is important to remove all of the peel. Then cut plantains into 1” chunks.
Turning on second burner onto medium high heat covering the bottom of the pan in oil. Once pan is hot add in plantains allowing to fry until lightly golden on each side- this takes a few minutes each. When the top and bottom sides are golden remove from pan to cool for a few minutes before continuing to the next step.
Using the bottom of a plate (or a plantain press if you have one), gently press into each plantain individually to flatten without squishing. Return plantains to pan and continue to fry until a dark golden brown on both sides- this should take the same amount of time as before. When done, allow to drain excess oil and season before serving. These taste great dipped in ketchup!
Ingredients
Directions
First finely dice onions, peppers, and garlic (if using meat cut up and cook first) and sauté on medium-low heat in small stock pot until translucent. While this sautés cut up cilantro
Next add stock seasoning, tomato paste, cilantro, beans, and water (using cans). Increase heat to low boil. While heat is increasing measure out salt in large mixing spoon and sprinkle in cumin. The liquid should taste very salty
Once low boil is achieved add in rice. The liquid should just be sitting on top of the rice. Cover with lid slightly cracked and turn heat to low for 15-20min. At this point the liquid should be fully absorbed -but you’re not done! Using wooden spoon scrape the bottom of the pot folding the rice on itself. Form a rice “ball” in the center of the pot and cover completely for another 15-20min. At this time prepare the plantains!
When time is up and rice looks “dry” but not burned it is done.
Peeling the plantains is not always an easy task, but it is important to remove all of the peel. Then cut plantains into 1” chunks.
Turning on second burner onto medium high heat covering the bottom of the pan in oil. Once pan is hot add in plantains allowing to fry until lightly golden on each side- this takes a few minutes each. When the top and bottom sides are golden remove from pan to cool for a few minutes before continuing to the next step.
Using the bottom of a plate (or a plantain press if you have one), gently press into each plantain individually to flatten without squishing. Return plantains to pan and continue to fry until a dark golden brown on both sides- this should take the same amount of time as before. When done, allow to drain excess oil and season before serving. These taste great dipped in ketchup!