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Mexican White Rice with Plantains
Ingredients
  • 6 cups chicken broth
  • Salt
  • 3 cups vegetable oil (I like to use oil that’s especially refined for high-heat cooking)
  • 4 large (about 2 ½ pounds total) soft, black-ripe plantains, peeled and cut into ½-inch cubes
  • 6 cups white rice, preferably medium-grain
  • 2 large (1 pound total) white onions, chopped into ¼-inch pieces
  • 8 garlic cloves, peeled and finely chopped
  • ~¾ cup (loosely packed) roughly chopped flat-leaf parsley, for garnish
Steps
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