Arroz con Mole y Plátano Frito (Mole Rice with Fried Plantain)
Fluffy rice cooked with red mole until stained dark and fragrant, topped with golden fried plantain.
Made with Easy red mole. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice until the water runs nearly clear and drain well.
- 2
Heat 1 tbsp oil in a lidded pan and soften the onion for 5 minutes. Add the rice and stir for 2 minutes until it looks chalky.
7 min - 3
Stir in your ready made easy red mole (see the base recipe) and the hot stock. Bring to the boil, stir once, then cover and cook on the lowest heat for 15 minutes.
15 min - 4
Turn off the heat and rest, covered, for 5 minutes. Fluff with a fork.
5 min - 5
Meanwhile fry the plantain in the remaining oil over a medium heat for 2 minutes a side until deep golden. Drain on kitchen paper.
- 6
Top the rice with the plantain, sesame seeds and coriander.
Tips
- Use ripe plantains with mostly black skin for sweetness. Green ones are starchy, not sweet.
- Do not lift the lid during cooking, or the steam escapes and the rice cooks unevenly.
- Mole rice goes well with plain grilled chicken or roast vegetables.
Storing and freezing
Cool rice within 1 hour and refrigerate for up to 24 hours. Reheat only once, until steaming hot all through. Do not leave cooked rice at room temperature.
Questions
Can I use basmati rice?
Yes, but cook it for 10 to 12 minutes with a slightly smaller amount of stock, about 400 ml. Check the pack.
Is it a main course?
It can be, with beans or a fried egg on top, or serve it as a side with grilled meat.
Can I make it without plantain?
Yes. Use fried banana, roast sweet potato cubes or leave it plain.
More made with easy red mole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.