This Caribbean-influenced dish uses
dark, ripe plantains for a slightly sweet taste.
If not available, use large firm bananas.

2 cups long-grain rice
oil
1/2 onion, cut in half
1 whole clove garlic
5 cups hot water
1 sprig parlsey
1 teaspoon salt
1 whole chile serrano
3 plantains or large firm bananas

Soak the rice for 5 minutes in warm water,
rinse well and drain.
Heat 1/2 inch oil in a large skillet,
add the rice, onion and
garlic and sauté
until the rice is translucent
and grains separate.
Pour off the excess oil.
Add the hot water, parsley, salt and chile,
bring to a boil and cover.
Cook over low heat for 25 minutes
or until the rice is tender.
While the rice is cooking,
peel the plantains
and cut them lengthwise into strips
about 1/4 inch thick and 4 inches long.
Heat 1/2 inch oil in a skillet
and fry the plantain strips
on all sides
until they are dark golden color.
Serve the rice
with strips of plantain on top