Bananas and Rice (Crispy Fried Plantains, Yellow Rice, and Chimichurri)
Bananas and rice has been everywhere this week.
If you’ve seen it, you know. A Somali creator casually mentioned bananas and rice as a comfort food, and suddenly the internet couldn’t stop talking about it. It became a meme, then a conversation, then a reminder that simple food done right is always powerful.
For me, it clicked immediately.
When I worked at Palace Kitchen in Seattle, we made tostones all the time. Fried plantains smashed and refried until crisp. Seeing bananas and rice trend felt like perfect timing to turn that idea into a full bowl that actually eats like dinner.
Crispy smashed plantains. Fragrant yellow rice. Bright chimichurri. Rich protein on top.
This is comforting food. This is my version of bananas and rice.
Why This Works
- Crispy outside, soft inside fried plantains
- Aromatic yellow rice flavored with saffron, annatto, and cardamom
- Bright chimichurri to cut through richness
- Flexible bowl that works with beef, chicken, eggs, or no protein at all
This is the kind of meal you make once and immediately want again.
Ingredients
Crispy Fried Plantains
- Green plantains: 2 whole (about 600 g total), sliced 1 to 2 inches thick
- Neutral oil for frying (algae, avocado, or canola): as needed
- Extra virgin olive oil: 1 to 2 tablespoons (15 to 30 g)
- Kosher salt: to taste
Yellow Rice
- Jasmine rice: 2 cups (360 g)
- Neutral oil: 2 tablespoons (30 g)
- Green cardamom pods: 2 pods, lightly cracked
- Annatto seeds: 1 teaspoon (2 g)
- Saffron: a small pinch (about 0.1 g)
- Beef bone broth: 2½ cups (600 g)
- Kosher salt: to taste
Chimichurri
- Flat-leaf parsley: 1 cup (30 g), chopped
- Cilantro, stems included: 2 cups (60 g), chopped
- Shallot: ¼ cup (40 g), finely minced
- Pickled red peppers (Mama Lil’s): ½ to 1 cup (75 to 150 g), chopped
- Lemon zest: from 1 lemon
- Lemon juice: ¼ cup (60 g), or to taste
- Rice wine vinegar: 2 tablespoons (30 g)
- Extra virgin olive oil: 1 cup (240 g)
- Kosher salt: to taste
- Black pepper: to taste
Optional Protein
- Kalbi-cut or hotel-cut beef short ribs: 1 to 1½ pounds (450 to 680 g)
- Kosher salt and black pepper
- Neutral oil for searing
Chicken thighs, eggs, or tofu also work well here.
How to Make Crispy Plantains and Yellow Rice
Fry and Smash the Plantains: Heat a skillet over medium heat and add enough neutral oil to lightly coat the bottom.
Add the plantain slices and pan-fry until golden and tender on both sides, about 3 to 4 minutes per side. Transfer to a tray and let them rest for a few minutes.
Place the cooked plantains between parchment paper and smash them using a tortilla press until flattened.
Return them to the skillet with a drizzle of extra virgin olive oil. Fry over medium-high heat until deeply golden and crisp on the outside and soft inside.
Season with salt and set aside.
Make the Yellow Rice: In a pot over medium heat, add the neutral oil. Toast the cardamom pods, annatto seeds, and saffron until fragrant, about 30 seconds.
Add the rice and toast until lightly translucent and coated in oil.
Pour in the beef bone broth and season with salt. Bring to a simmer, then cover and reduce heat to low.
Cook for about 15 minutes. Remove from heat and let rest for 5 minutes before fluffing.
Make the Chimichurri: In a bowl, combine parsley, cilantro, shallot, and pickled peppers. Add lemon zest, lemon juice, rice wine vinegar, olive oil, salt, and black pepper.
Stir well and adjust seasoning to taste. This keeps well in the fridge and gets better over time.
Cook the Protein (Optional): Season the short ribs generously with salt and pepper.
Heat a skillet over medium-high heat with a small amount of neutral oil. Sear the ribs until deeply browned on all sides and cooked to your liking.
I like to cut them directly over the bowl using kitchen scissors. It’s faster and cleaner.
How to Serve: Spoon the yellow rice into a wide bowl.
Top with crispy smashed plantains, protein of choice, and generous spoonfuls of chimichurri.
This also works beautifully as an appetizer. The plantains alone make incredible one-bite tostones.
Final Thoughts
Bananas and rice went viral because it’s simple, comforting, and familiar.
This version keeps that spirit but turns it into something that eats like a complete meal. Crispy, fragrant, bright, and deeply satisfying.
Make it once. You’ll get why it caught on.
Bananas and Rice (Crispy Fried Plantains, Yellow Rice, and Chimichurri)
Ingredients
Crispy Fried Plantains
- Green plantains: 2 whole about 600 g total, sliced 1 to 2 inches thick
- Neutral oil for frying algae, avocado, or canola: as needed
- Extra virgin olive oil: 1 to 2 tablespoons 15 to 30 g
- Kosher salt: to taste
Yellow Rice
- Jasmine rice: 2 cups 360 g
- Neutral oil: 2 tablespoons 30 g
- Green cardamom pods: 2 pods lightly cracked
- Annatto seeds: 1 teaspoon 2 g
- Saffron: a small pinch about 0.1 g
- Beef bone broth: 2½ cups 600 g
- Kosher salt: to taste
Chimichurri
- Flat-leaf parsley: 1 cup 30 g, chopped
- Cilantro stems included: 2 cups (60 g), chopped
- Shallot: ¼ cup 40 g, finely minced
- Pickled red peppers Mama Lil’s: ½ to 1 cup (75 to 150 g), chopped
- Lemon zest: from 1 lemon
- Lemon juice: ¼ cup 60 g, or to taste
- Rice wine vinegar: 2 tablespoons 30 g
- Extra virgin olive oil: 1 cup 240 g
- Kosher salt: to taste
- Black pepper: to taste
Instructions
- Heat a skillet over medium with enough neutral oil to lightly coat the pan. Fry plantain slices until golden and tender, 3–4 minutes per side. Transfer to a tray and let rest briefly.
- Place plantains between parchment and smash until flattened. Return to the skillet with a drizzle of olive oil and fry over medium-high until deeply crisp outside and soft inside. Season with salt.
- Toast cardamom, annatto, and saffron in neutral oil until fragrant. Add rice and toast lightly. Pour in beef bone broth, season with salt, cover, and simmer on low for about 15 minutes. Rest 5 minutes, then fluff.
- Stir together herbs, shallot, pickled peppers, lemon zest and juice, vinegar, olive oil, salt, and pepper. Adjust to taste.
- Spoon rice into bowls and top with crispy smashed plantains, protein if using, and chimichurri. The plantains also work on their own as bite-size tostones.
