Molondrones (daily Special) Recipe
Served with rice and bean
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Serving
Method
Preparation of Molondrones
- 1
Peeling and Slicing
Peel the molondrones (green plantains) and slice them into 1-inch thick pieces. Set aside.
- 2
Preparing the Sauce
In a large skillet, heat the vegetable oil over medium heat. Add minced garlic, chopped onion, and diced bell pepper. Sauté until the onion becomes translucent.
- 3
- 4
Cooking the Molondrones
Add the sliced molondrones to the skillet, stirring well to coat with the sauce. Cook for 15-20 minutes, stirring occasionally, until the plantains are tender.
Preparing the Rice and Beans
- 5
Cooking the Rice
Rinse the white rice under cold water until the water runs clear. In a pot, add 4 cups of water and bring to a boil. Once boiling, add the rice and a pinch of salt. Cover and reduce heat to low. Cook for 18-20 minutes until rice is tender and water is absorbed.
- 6
Heating the Beans
Open the can of black beans and pour them into a small saucepan. Heat over low heat until warmed through, adding salt and pepper to taste.
Serving
- 7
Plating the Dish
Serve the cooked molondrones on a plate alongside a scoop of rice and a portion of black beans. Garnish with additional cilantro if desired.
