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Rice cooked with ripe plantain slices, creating a sweet-savory family side dish. This vegetarian accompaniment from Mexico's tropical regions offers a unique, comforting flavor profile.
Peel the ripe plantain and slice it into 1/2-inch thick rounds.
Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add the plantain slices and pan-fry for 2–3 minutes per side until golden but not mushy. Remove and set aside.
In the same oil, add the uncooked rice and toast for 2–3 minutes over medium heat, stirring, until lightly opaque.
Add 2 cups water and 1 tsp salt. Stir, bring to a boil over medium-high heat, then reduce to the lowest simmer.
Lay the cooked plantain slices evenly over the rice, cover the pot tightly, and cook undisturbed for 16–18 minutes until rice is fully tender and water is absorbed.
Turn off the heat and let the pot rest, covered, for 5 minutes. Gently fluff the rice with a fork, keeping plantain rounds intact, then serve warm.
