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{All Around Latin America} Dominican Republic: Sweet Plantain Rice in Celebration of Hispanic Heritage Month

Day 4 of {All Around Latin America} food series is just what I really needed to see for myself. It’s rainy here in DC,  and a hearty, warm home cooked meal  is what every soul should desire. It’s stay-in-the-house kind of weather and what my amiguita Melissa shares, is sure to satisfy that. I met the bubbly Dominicana last year through my Facebook Page when I was prepping to go to Puerto Plata. She kindly reached out and offered any help in navigating her island. We subsequently connected as she was detailing the launch of her blog, Hungry Food Love. I shared some helpful information with her and was happy to see another Latina enter our delicious space.

One year later, here she is, writing and sharing her interpretation of the foods she grew up eating and now making for her growing family and friends. I’m thrilled to feature a plate she defaults to on days just like this!

Let’s say hola to Melissa! B-

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By  Melissa Bailey.

Hola friends of Flanboyant Eats! I am so happy to be here bringing some of the food and passion that I share over at Hungry Food Love. As I was thinking about what recipe to share, the first question I asked myself was: what can I share that is very representative of my Hispanic heritage, my country Dominican Republic and me? Well, I think the answer lies within the popular phrase that I always use: “Soy ma’ Dominicana que el plátano” which means “I am more Dominican than the plantain”. Not that the plantain is originally from the Dominican Republic, but we Dominicans love plantains and swear by the “Plátano Power” or the “Power of Plantain”. As you can see plantains are not only part of our cooking but also part of the expressions and idiosyncrasies of our culture. That is how I decided to go with a plantain recipe.

Plantains are not only loved in the Dominican Republic, they are the quintessential food item of the Caribbean. Plantains are so versatile and can be cooked in many ways.  Dominicans in particular eat them for breakfast, lunch or dinner, green or ripe, fried or boiled, sweet or salty, mashed or whole, dressed up or plain, the options are endless. One of my favorite ways of eating plantains is: “maduro” (sweet / ripened). The most popular way of cooking sweet plantain is fried. When fried, they get somewhat crunchy on the outside but soft and tender on the inside, a perfect contrast. Despite being a bit on the sweet side, sweet plantains are paired well with savory dishes. That is why fried sweet plantains are served as a side dish to go along with rice, beans and meat. Because of my ultimate love affair with sweet plantains I decided to mix them in a rice dish. This is a fusion recipe, not traditional by nature but that represents my culture and shows my curious and playful side very well. I hope you get to try it and enjoy it as much as I do.

Sweet Plantain Rice

Wasn’t that yummy?! I’ve never made rice with plantain in it, and now, well, it’s a must-try! 

Come back tomorrow for a special guest featuring her flan! Yes! Someone else’s flan will take up #FlanFriday for this fun {All Around Latin America} series.


*This is part of an annual Hispanic Heritage Month food series, now in its 3rd year. Catch up on this years and previous delicious features: 


How do you celebrate this culturally inspiring month?

* Images c/o of Hungry Food Love

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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SWEET PLANTAIN RICE {Arroz de Plátano Maduro}


  • 1 very ripe sweet plantain
  • Oil for frying
  • 2 cups of rice
  • 2 ½ cups of water
  • Salt to taste
  • ½ tablespoon canola oil
  • Handful chopped cilantro


Peel plantain and cut it into small cubes. Fry them on a skillet on medium high heat. (a thin layer of oil will do fine, no need to deep fry them). Turn plantain cubes and keep cooking them until they are golden brown all over on the outside and when they are extra tender when biting into a piece. Once ready, set them aside. To cook the rice, in a medium sauce pan bring to a boil the water, oil and salt to taste. Once the water is boiling, add rice, stir, cover and bring heat down to low. Let it cook for 15 minutes. After 15 minutes have passed, uncover rice, stir and add chopped cilantro and sweet plantain cubes. Cover again and let it cook for 15 minutes more, on low heat.

34 thoughts on “{All Around Latin America} Dominican Republic: Sweet Plantain Rice in Celebration of Hispanic Heritage Month

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