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Rice with Plantains    Veg   HT  ACC  Venezuelan  40mins

Venezuelan Name: Arroz con plátanos

Serves 4     Hot Vegetarian Pulses Accompaniment Gluten Wheat Dairy free Eggless Venezuela Sth America South American

1/4 teasp Saffron threads
2 teasp Hot Water
225g/8oz long-grain Rice
4 small Ripe Plantains (yellow to black skinned)
1 tbsp Vegetable oil
Salt and Cayenne Pepper
Freshly chopped Parsley to garnish


1. Preheat the oven to 170C, 325F, Gas Mark 3. Place the rice in a medium saucepan cover with plenty of cold water, season with salt, bring to the boil then reduce the heat and simmer for about 15 minutes or until the rice is just tender.

2. Dissolve the saffron in hot water for 5 minutes.

3. Drain the rice well, return to the pan and stir in the saffron and its water. Transfer to a shallow wide ovenproof dish and place in the oven to dry out a little.

4. Meanwhile, peel the plantains and cut in half lengthways.

5. Heat the oil in large frying pan until hot then fry the plantains until golden brown on both sides. Season with salt and cayenne pepper.

6. To serve - Sprinkle the chopped parsley over rice and arrange fried plantains on top. serve immediately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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