We are celebrating family and Hispanic Heritage Month with a bowl of plantain rice, also called little bird rice or “Arroz de Pajarito.”
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5 from 26 votes

Plantain Rice Colombian Style

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.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Colombian Cuisine
Keyword: plantains, rice
Servings: 8 people
Calories: 231kcal
Author: Chef Adriana Martin

Equipment

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: 1cup | Calories: 231kcal | Carbohydrates: 49g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 242mg | Fiber: 1g | Sugar: 6g | Vitamin A: 417IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg