Arroz Rojo con Plátano Macho Frito (Red Rice with Fried Plantain)
Warm red rice topped with sweet, caramelised fried plantain, avocado and lime, a classic Veracruz-style plate.
Made with Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £0.84 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
Warm your ready made arroz rojo (see the base recipe) in a covered pan with 3 tbsp water over a low heat until steaming hot all the way through, about 6 minutes. Reheat chilled rice only once.
6 min - 2
Peel the plantains and slice them on a long diagonal into pieces about 1 cm thick.
- 3
Heat the oil in a wide frying pan over a medium heat. Fry the plantain in batches for 2 to 3 minutes each side until deep golden brown and caramelised at the edges.
5 min - 4
Lift onto kitchen paper and sprinkle with a pinch of salt.
- 5
Slice the avocado and squeeze over a little lime juice.
- 6
Spoon the rice onto plates, lay the plantain alongside, and top with avocado, coriander and chilli flakes. Serve with the remaining lime.
Tips
- Use plantains that are very ripe, with mostly black skin. Green plantains are starchy and will not caramelise.
- Keep the heat at medium. Too high and the outside burns before the inside softens.
- Add a fried egg on top or a spoon of black beans for a fuller meal.
Storing and freezing
Eat the plantain on the day it is fried. Keep leftover rice in the fridge for up to 1 day and reheat only once, until steaming hot all the way through.
Questions
How do I know a plantain is ripe enough?
The skin should be mostly black with some yellow, and the fruit should feel soft. These plantains are sweet and caramelise easily when fried.
Is this dish vegan?
Yes, with vegan arroz rojo. Plantain, avocado and lime are plant based, as is the oil.
Can I bake the plantain instead?
Yes. Toss the slices in 1 tbsp oil and roast at 200C for 20 minutes, turning once. They will be less crisp but still sweet.
More made with mexican red rice (arroz rojo)
Albondigas al Chipotle (Meatballs in Smoky Chipotle Sauce)
GFNFPollo Asado Sinaloense con Arroz Rojo (Citrus Roast Chicken with Red Rice)
GFDFEFPicadillo de Res con Frijoles y Arroz Rojo (Mexican Beef Picadillo Plate)
GFDFEFArroz Rojo con Chorizo y Huevo (Chorizo and Egg Red Rice Skillet)
GFDFNFDouble 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.