Mexican Rice with Sweet Plantains

Mexican Rice with Sweet Plantains
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Calories 459 cals
Total Fat 29 g
Cholesterol 28 mg
Dietary Fiber 3 g
Sodium 1065 mg
Protein 5 g
Total Carbohydrate 48 g

Prep Time: 15 Minutes

Time to Table: 30 Minutes

Serves: 6


  • 1 tablespoon olive oil
  • 1/2 cup minced white onion
  • 2 garlic cloves, minced
  • 1 teaspoon saffron threads
  • 2 cups parboiled long grain rice
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 3 very ripe plantains, peeled and sliced lengthwise in half
  • 1 cup Daisy Sour Cream
  • 5 tablespoons whole milk


Heat the olive oil in a 4-quart saucepan over medium high heat. Add the onion and cook, stirring frequently, for 2 to 3 minutes or until the onions are crisp-tender. Stir in the garlic and saffron threads and cook, stirring frequently, for 1 minute. Add the rice and cook, stirring constantly until crisp. Add the chicken broth and salt, cover with a lid, and cook for another 7 to 11 minutes or until the rice is fluffy and the liquid is absorbed. Cover and set aside. Heat the canola oil in 12-inch non-stick skillet. Add the plantains and fry for 4 to 6 minutes, turning several times, until light brown and tender. In a small bowl, mix the sour cream and milk, stirring constantly, for 1 or 2 minutes. Place the rice on a platter. Top with the plantains and swirls of the sour cream mixture. Serve with the remaining sour cream mixtures on the side.


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