Plantain and Rice Rellenitos

Instructions

• These tasty Jasmine Rice and Plantain Rellenitos are filled with a sweetened blend of black beans and coated with cinnamon sugar for a warm and tasty snack or dessert.

  Step 1

• In a large skillet, place water, 3 tablespoons sugar and ground cinnamon and mix until sugar is dissolved. Stir in Jasmine rice. Cover and cook over low heat, for 15-20 minutes or until liquid is absorbed and rice is cooked.

  Step 2

• Make vertical slits along length of plantains, without peeling them. Place plantains, 1/2 cup sugar and cinnamon sticks in a 4-quart saucepan and add enough water to cover

  Step 3

• Cover and cook over medium-high heat for 15-20 minutes, or until plantains are soft and peel opens. Drain, cool and peel plantains.

  Step 4

• In food processor, mash plantains. Place mashed plantains and 2 cups cooked rice in a large bowl and mix. If the mixture is too sticky, add all-purpose flour. If the dough is dry, add water.

  Step 5

• In skillet, place refried beans. Add remaining 2 tablespoons sugar and mix. Cook over medium heat until sugar is dissolved and beans thicken. Stir in remaining cooked Jasmine rice and set aside.

  To make rellenitos

  Step 6

• Take about 2 tablespoons of dough and form a ball. Place ball on a lightly floured surface, flatten and place 2 teaspoons beans in the center. Then, fold the dough to form an oval-shaped dumpling. Repeat with the remaining dough.

  Step 7

• Heat 1/2 –inch of oil in a medium skillet, over medium heat. Carefully place 4 rellenitos at a time in the hot oil and cook for 2-5 minutes, or until golden brown on all sides. Place on paper towels to drain excess oil.

  Step 8

• Place on a platter and sprinkle with sugar and cinnamon. Serve warm.