For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season. What we got was a cornucopia of global flavors.
Maribel Rivero’s three-year journey across South America, which included her native Bolivia as well as neighboring Peru, inspired the chef to return to Austin and open a Peruvian restaurant of her own. Her holiday feast is a celebration of the flavors found at Yuyo. Below is a traditional side dish from Rivero’s “Peruvian Party” feast.
Jasmine Rice With Ripe Plantains
- Large skillet
- Large saucepan
- 4 ripe plantains (look for dark-brown skin—a little yellow is okay—and soft texture)
- vegetable oil, mild-flavored, for frying, divided use
- 2 cups jasmine rice
- 4 cups chicken or vegetable broth
- sprigs of parsley or other herbs, for garnish, optional
- Peel the plantains and cut into diagonal slices ¼ to ⅓ inch thick.
- Pour oil into a large skillet to a depth of about ¼ inch and heat until the surface of the oil shimmers.
- Add the plantain slices, a handful at a time (do not crowd skillet), and fry until nicely caramelized, adding oil if necessary.
- Drain on paper towels and keep warm.
- In a large, heavy saucepan, heat 1 tablespoon oil over medium heat, add rice, and sauté until the grains turn opaque.
- Pour enough broth into the skillet to cover the rice by about 1 inch (if broth is low-sodium, add salt to taste).
- Cook over medium-high to high heat, uncovered, until the liquid has been absorbed and steam holes appear in the rice.
- Turn off heat, cover, and let stand for 10 minutes.
- Uncover and fluff with a fork.
- To serve, put the rice in a large bowl and top attractively with plantain slices; garnish with parsley.