Serves: 4
Total Calories: 55

1 tablespoon minced fresh parsley
1/2 teaspoon salt, or to taste
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large ripe plantain, peeled and cut crosswise, about 1/4 inch thick

1. Preheat the oven to 200°. In a medium bowl, mix the hot cooked rice, parsley, and 1/4 teaspoon of the salt. Pack the rice into a round-bottomed 2-cup capacity bowl, then. Invert the rice onto the center of a large serving plate. Keep warm in the oven.

2. In a medium skillet, heat the butter and oil over medium heat. Cook the plantain rounds until golden brown on both sides, about 5 minutes total. Sprinkle with the remaining 1/4 teaspoon of salt. Arrange the plantain pieces around the rice dome, and serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 55
Calories from Fat: 55

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
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Basic Pot Beans
Basic Refried Beans
Basic White Rice
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Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
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Quick Refried Black Beans
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Rice with Chickpeas
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Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
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Rice with Plantains
Rice with Sausage and Cabbage
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