dominican recipe

A classic Dominican White Rice recipe where a little salt makes a huge difference!

Dominican White Rice

rice

water

tbs salt

tbs corn oil

In a large pot over high heat, bring water to a boil after adding the salt.

Once at a boil, add the rice and stir well.

Bring to a boil again while stirring frequently.

Once water evaporates, lower heat to low and add corn oil. Stir well and cover.

Cook on low for 25 minutes. Do not uncover.

After 25 minutes, uncover, stir fluffing up the rice.

Cover again and cook for another 5 minutes.

The most traditional of Dominican recipes!

Traditional Dominican Green and Yellow Fried Plantains with Mojo Sauce

green plantain

yellow plantain

corn oil

tsp Cilantro (finely chopped)

garlic (finely grated or minced)

Heat the oil on medium heat. Two Separate skillets.

While the oil is heating up, peel the plantains.

Cut green plantains into about 1 inch circles.

Cut yellow plantains in thinner diagonal slices.

Fry green plantain for about one minute each side and set aside.At the same time, fry yellow plantain until each side is nice and golden. Set aside until serving.

Take the green plantain circles and flatten them. (You can smash them with the bottom of a plate, pan or cup)

Put the flattened plantains back in the oil and fry for another 2 to 3 minutes until nice and crunchy.

Remove the plantains and drain on paper towels.

In a small bowl, mix oil, cilantro and garlic.

Serve with plantains.

Preparing the mojo sauce

Classic Dominican scrambled eggs with tomatoes. We call it &quot;Revoltillo de Huevos con tomates&quot; in this case with tomatoes but the combination possibilities are endless.

Dominican Scrambled Eggs with Tomatoes (Revoltillo de Huevos con Tomates)

eggs

tomatoes (chopped, roma tomatoes)

mixed bell peppers

tbsp corn oil

onions (chopped)

salt

tbsp white vinegar

Chop tomatoes, onions and peppers. Set aside.

Whisk eggs in a bowl. Set aside.

In a large skillet, add corn oil over medium high heat.

Once heated, add the onions, peppers and salt.

Stir for about a minute or 2.

Add the chopped tomatoes and allow them to become tender.

As they do, use a fork to crush the tomatoes further. Cook until the mixture liquid reduces by about half.

Add the eggs and lightly spread over top allowing the eggs to cook for about 45 seconds before stirring again.

Once you stir again, repeat the 45 second or so wait and stir.

Add the white vinegar and stir every 30 seconds until eggs are cooked through.

Enjoy with boiled or mashed green plantains, toasted bread or any other side preferred.

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Traditional Dominican Green and Yel...

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Top 3 dominican recipe recipes from across the web

The most viewed dominican recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Dominican White Rice

Traditional Dominican Green and Yel...

Dominican Scrambled Eggs with Tomat...

The most viewed dominican recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine