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We are celebrating family and Hispanic Heritage Month with a bowl of plantain rice, also called little bird rice or “Arroz de Pajarito.”

Plantain Rice Colombian Style

Chef Adriana Martin
We are celebrating family and Hispanic Heritage Month with a bowl of plantain rice, also called little bird rice or “Arroz de Pajarito.” Cooked with long-grain white rice, plantains, garlic, and Latino seasonings. Buy the ingredients at Publix.
5 from 24 votes
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine Colombian Cuisine
Servings 8 people
Calories 231 kcal

Equipment

  • Stainless steel pan with a lid
  • Cutting board
  • Chef knife
  • Fork
  • Measuring Cups
  • Wooden spoon

Ingredients
  

  • 2 cups long-grain rice
  • 2 cups Chiquita Maduros thawed and diced
  • 3 garlic cloves
  • 1 tablespoon Wesson Corn Oil
  • 1 teaspoon Badia Complete Seasoning
  • 4-5 cups boiling water
  • 1 teaspoon salt if needed

Instructions
 

  • Thaw the Chiquita™ Maduros following the instructions in the package. You can opt to place a few in a bowl and thaw using the microwave too. Cut the plantains in small cubes and saute until golden brown using Wesson® Corn Oil. Then add the garlic cloves and saute for a few minutes.
  • Add the rice to the cooked plantains with the garlic and stir. Add the boiling water and season with Badia® Complete Seasoning.
  • Cover and cook for 20 minutes or until rice is cooked.

Video

Notes

  • Per every cup of rice you need 2 cups of water. Try to use boiling or warm water for best results. 
  • While the rice cooks do not stir as it will turn our sticky. 
  • If you think the rice needs more water add it gradually. 

Nutrition

Serving: 1cupCalories: 231kcalCarbohydrates: 49gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 80mgPotassium: 242mgFiber: 1gSugar: 6gVitamin A: 417IUVitamin C: 7mgCalcium: 19mgIron: 1mg
Keyword plantains, rice
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