Place rice in a large bowl and cover with hot water. Let it soak for 5 to 10 minutes. Drain, rinse with cold water and drain again.
Heat oil in a saucepan over medium-high heat. Add the rice and cook, stirring softly for 2 to 3 minutes. Incorporate the onion and cook stirring often for about 3 to 4 more minutes. Pour in the chicken stock, celery, parsley, lime juice, salt and chile.
Bring to a boil, cover pot, reduce heat to low and cook for about 15 to 20 minutes until rice is cooked through and liquid has been absorbed by grains.
Remove from heat and let it sit, covered, for 5 to 10 minutes. Fluff with a fork when ready to serve. Serve topped with cooked plantains (below) on top and sour cream on the side if desired.
Peel plantains and slice diagonally into 1/4-inch thick slices.
Add about 1/4-inch of oil in a sauté pan over medium heat. Add the plantain to hot oil and fry until browned, about 2 minutes per side.
Remove from oil and drain excess fat on a plate covered with paper towels.