Mexican White Rice with Fried Plantains

Rice:

• 1

  Put the rice in a large bowl and cover with very hot water. Let it soak anywhere from 5-10 minutes. Drain, rinse with cold water and drain again.

• 2

  Heat 3 tablespoons oil in a large saucepan, add the rice and fry over high heat, stirring softly for 1-2 minutes. Add the onion and stir, from time to time, until the rice begins to change its color to milky white and it sounds and feels heavier, as if it were grains of sand, about 5 more minutes.

• 3

  Add the chicken stock, celery, parsley, lime juice, salt and chile to the rice. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.

• 4

  If the rice grains don’t seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 minutes or so. Remove the pan from the heat and let it sit covered for 5-10 minutes. Fluff with a fork and set aside.

Plaintains:

• 1

  Peel the plantains and slice diagonally into 1/4-inch thick slices.

• 2

  In a saute pan over medium heat, add about 1/4-inch of oil. Heat the oil until hot but not smoking. Add the plantain slices and fry until lightly browned, but not blackened, about 2 minutes. Remove the plantains from the oil to a plate covered with paper towels, to drain.