Arroz de Pajarito (Rice with Ripe Plantain) Recipe

Ingredients

• 185 g (1 cup)rice
• 480 ml (2 cups)water
• to tastesalt
• 14 g (1 tablespoon)butter
• 1ripe plantain, cut into small cubes
• 45 ml (3 tablespoons)vegetable or canola oil

Instructions

1. 1

   Fry the plantain

   Cook the plantain cubes in a pan with the oil until golden. Set them aside.

2. 2

   Combine the rice

   Put the rice in a medium saucepan, then add the butter, water and salt.

3. 3

   Cook the rice

   Bring the pan to a boil over medium-high heat. Stir once, cover, lower the heat and cook on low for about 10 minutes.

4. 4

   Add the plantain

   Stir in the plantain and cover the pan again. Cook for about 10 minutes more, then take the pan off the heat and leave it to rest for 5 minutes. Fluff the rice with a fork and serve straight away.

What is arroz de pajarito?

Arroz de Pajarito, also called arroz con plátano maduro, is a Colombian rice side dish with pieces of ripe plantain. It is cooked in different ways around Colombia, and this version keeps the ingredient list simple.

Frying the plantain first gives it a golden exterior before it is folded into the rice. The rice then finishes cooking alongside the fruit, bringing the sweet and savoury elements together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 4g protein, 51g carbs, 14g fat.

Most of the carbohydrates come from the rice and plantain, while the butter and frying oil provide most of the fat. The rice and plantain contribute a little protein, but this is mainly a side dish; serve it with a protein-rich main and vegetables to round out the plate.

Choosing the ingredients

Ripe plantain: choose one with a yellow peel that has dark patches and a soft, sweet flavour. Cut it into small, similarly sized cubes so they cook evenly.

Rice: use plain white rice for the cooking times given here. Rinsing it is not part of this method, so measure it and add it directly to the saucepan.

Frying the plantain

Golden cubes: cook the plantain in the oil until its surfaces are golden, then set it aside as instructed. Keep an eye on the pan, as small cubes can brown quickly.

Pan space: if the cubes are crowded, they may soften without browning evenly. Use a pan that lets them sit in a reasonably even layer.

Getting the rice right

One stir: stir the rice once after the liquid reaches a boil, then cover it and reduce the heat to low. Keeping the lid on helps the rice cook in the water.

Gentle heat: aim for a low, steady simmer rather than a vigorous boil. If the heat is too high, the water may disappear before the rice has finished cooking.

When to add the plantain

Second stage: the plantain goes in after the rice has cooked for about 10 minutes. Stir it through, cover the pan again and cook for about 10 minutes more.

Rest: leave the covered pan off the stove for 5 minutes before fluffing. This rest is part of the recipe and gives the rice time to settle.

Texture and serving

Fluffing: use a fork to lift and separate the rice gently after its rest. Avoid mashing the plantain as you work through the pan.

Pairings: serve it immediately alongside Colombian main dishes. Its soft rice and sweet plantain also make it a fitting accompaniment to savoury stews or grilled dishes.

Recipe notes & tips

• Cut the plantain into small cubes of similar size so they brown at roughly the same rate.
• Let the oil heat before adding the plantain, but watch closely as the cubes cook.
• Stir the rice only once when instructed, then keep the saucepan covered during cooking.
• Keep the heat low after bringing the water to a boil.
• Allow the full 5-minute rest before fluffing the rice.

Variations

• Use canola oil: choose it in place of vegetable oil if that is what you have.
• Adjust the salt: season the cooking water to your taste.
• Change the plantain size: cut slightly larger cubes for more distinct pieces in the finished rice.
• Serve with a stew: pair the rice with a savoury Colombian-style main dish.
• Make it a side: add it to a plate with a main course and vegetables.

Common mistakes to avoid

• Crowding the pan: the plantain may not brown evenly, so leave space around the cubes.
• High heat throughout: the water can cook away too quickly; reduce the heat to low after the boil.
• Lifting the lid repeatedly: heat escapes from the saucepan, so keep it covered during the timed cooking.
• Skipping the rest: the rice needs the 5-minute sit off the stove before you fluff it.
• Roughly mixing: vigorous stirring can break up the plantain; fold it in gently.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions