Brazilian Moqueca de Banana with Coconut Rice

Ingredients

• 1 cup jasmine rice
• 1 cup light coconut milk
• 1 cup water
• 1 tbsp olive oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 1 tbsp tomato paste
• 2 ripe plantains, thickly sliced
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 lime, juiced
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Rinse rice, combine with coconut milk, water, and a pinch of salt, then bring to a boil. Cover, reduce to low, and cook 12 minutes; rest 5 minutes.
2. Heat oil in a wide pan and soften onion and peppers for 5 minutes. Add garlic, tomatoes, tomato paste, paprika, and coriander.
3. Cook the sauce 5 minutes until tomatoes break down, then gently nestle in the plantain slices.
4. Cover and simmer 6 to 8 minutes, turning plantains once, until tender but not falling apart.
5. Season the stew with lime, salt, and pepper and fold in half the cilantro.
6. Fluff coconut rice and serve with the plantain moqueca and remaining cilantro.

Allergen note: Contains coconut; check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.