Crispy Plantain Chip and Garlic Sofrito Rice
Pan-fried white rice cooked with homemade garlic sofrito and finished with golden, crispy plantain chips. This Caribbean favorite brings together savory, garlicky rice and sweet, salty plantain for a textural contrast that's satisfying and addictive.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- 4 servings (about 1½ cups rice per person with plantain chips)
Steps
Before you start
- Measure the rice and water before starting
- Have all ingredients prepped and within reach
- Use medium-starch white rice (jasmine or long-grain work well)
Fry plantain chips
- Heat ¼ cup (60 ml) of the olive oil in a large skillet over medium-high heat.
- Once shimmering, carefully add the plantain slices in a single layer (work in batches if needed).
- Fry for 2–3 minutes per side until golden brown and crispy at the edges.
- Transfer to a paper towel-lined plate and season immediately with salt.
- Set aside.
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Ready when: Golden brown with crispy edges
Tip: Don't crowd the pan—give plantains space so they fry, not steam. Slice them as thin as possible for maximum crispiness.
Make garlic sofrito
- Pour the remaining ¼ cup (60 ml) olive oil into the same skillet over medium heat.
- Add the minced garlic and cook gently, stirring constantly, for 2–3 minutes until the garlic is fragrant and just beginning to turn light golden.
- Do not let it brown or it will taste bitter.
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Ready when: Garlic is fragrant and pale golden, not brown
Tip: Keep the heat moderate to infuse the oil without burning the garlic. Lower heat if the garlic starts to color too quickly.
Toast rice in sofrito
- Add the rice to the garlic-infused oil and stir constantly for 2 minutes, coating all grains evenly.
- The rice should become slightly translucent at the edges and smell toasted.
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Ready when: Rice grains are coated, translucent at edges, and lightly toasted
Tip: This step develops deeper flavor in the rice. Don't skip it, but keep stirring to prevent sticking.
Add water and simmer
- Pour in the water and season with salt and black pepper.
- Bring to a boil over medium-high heat, stirring occasionally, then reduce heat to low, cover with a lid, and simmer gently for 15–18 minutes until the rice is tender and all water is absorbed.
- Do not stir after covering.
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Ready when: Rice is tender, grains are separate, water is completely absorbed
Tip: Keep the lid on—lifting it releases steam and can result in undercooked rice. If rice seems dry before 15 minutes, add 2 tablespoons water and continue cooking.
Rest and fluff
- Remove from heat and let the rice rest, covered, for 10 minutes.
- This allows residual steam to finish cooking and helps grains stay separate.
- Fluff gently with a fork.
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Ready when: Rice is fluffy and grains separate easily
Tip: This resting step is crucial for the best texture—resist the urge to dig in immediately.
Finish and serve
- Transfer the sofrito rice to a serving platter or divide among bowls.
- Top generously with the crispy plantain chips and scatter with fresh cilantro if using.
- Serve immediately while the plantain chips are still crispy.
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Tip: Add plantain chips just before serving to keep them crispy. If chips soften, reheat them in a dry skillet for 1 minute.
Good to know
Tips
- For extra sofrito depth, add 1 tablespoon of culantro (a Caribbean herb) or 1 teaspoon of sazón with culantro to the garlic. This is traditional in Puerto Rican cooking.
- Green plantains are firmer and less sweet than yellow or ripe ones—they're ideal for chips. If your plantains soften quickly, refrigerate them to slow ripening.
- The rice-to-water ratio here (1:1.5) works best for long-grain varieties. If using short-grain rice, reduce water to 2¾ cups.
- Leftover plantain chips are delicious on their own as a snack, or crumbled over other rice and bean dishes.
Storage & reheating
Store cooled rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with 2–3 tablespoons water over medium-low heat until warmed through. Store plantain chips separately in an airtight container at room temperature for up to 2 days (they will soften over time); reheat in a 350°F / 175°C oven for 3–4 minutes to recrisp. Do not refrigerate or freeze plantain chips.
Substitutions
- white long-grain rice (jasmine or basmati) → Jasmine or basmati rice can be swapped for long-grain; use the same proportions. Short-grain rice will be slightly stickier. Brown rice works but requires 40–45 minutes of simmering.. Rice variety affects texture and flavor absorption
- green plantain (firm, not soft) → Ripe yellow plantain yields sweeter, softer chips; cook for 1–2 minutes per side. For a savory option, substitute thin cassava root slices or yuca chips, fried the same way.. Plantain ripeness changes flavor and texture
- extra-virgin olive oil → Use unsalted butter (soften and melt) or neutral vegetable oil, though the distinctive olive flavor will be lost. Coconut oil adds a Caribbean twist.. Oil choice affects flavor profile
- fresh cilantro → Fresh parsley, green onions, or a squeeze of fresh lime juice work as bright finishes.. Cilantro can be omitted or replaced with other fresh herbs
