Mexican white rice with sweet plantains

Cut the ripe plantains into half-inch pieces.

Heat chicken broth with a tablespoon of salt over medium-low so it is hot when needed.

Heat about three cups of oil in a big heavy pot to about 350 degrees, until a cube of plantain sizzles fiercely.

Fry the plantains, stirring, until golden brown, a couple of minutes; scoop out.

Stir the raw rice in the oil until it turns from translucent to milky white.

Drain the rice in a colander.

Return a little of the oil to the pot and cook the chopped onions until completely soft.

Stir in the chopped garlic until aromatic, then the rice.

Add the hot salted broth and scrape down any rice on the sides so no kernels sit above the broth.

Cover and bake at 350 degrees about 25 minutes.

Stir in chopped flat-leaf parsley and the plantains.