Peanut Butter Rice with Fried Plantain

Shopping list

• 300 g long-grain rice — rinsed

  Sub
• 150 g smooth peanut butter — natural, no added sugar

  Sub
• 4 tbsp vegetable oil — divided

  Sub
• 1 piece onion — finely chopped

  Sub
• 3 clove garlic cloves — minced

  Sub
• 2 tbsp tomato purée

  Sub
• 1 tsp ground ginger

  Sub
• 0.5 tsp cayenne pepper

  Sub
• 600 ml vegetable stock — hot

  Sub
• 2 piece ripe plantains — peeled and sliced diagonally 1cm thick

  Sub
• 1 tsp salt — or to taste

  Sub
• 0.5 bunch fresh coriander — chopped

  Sub

Step by step

1. 1

   Heat 2 tablespoons of vegetable oil in a large heavy-based saucepan over medium heat. Add the chopped onion and cook for 5– 6 minutes until softened and translucent, stirring regularly.

2. 2

   Add the minced garlic, tomato purée, ground ginger, and cayenne pepper. Cook for 1– 2 minutes, stirring constantly, until the mixture is fragrant and the tomato purée has darkened slightly.

3. 3

   In a small bowl, whisk together the peanut butter and 100ml of the hot vegetable stock until smooth and well combined.

4. 4

   Add the rinsed rice to the saucepan and stir to coat with the onion and spice mixture for about 1 minute.

5. 5

   Pour in the peanut butter mixture and the remaining 500ml of hot stock. Stir well, add salt, and bring to the boil.

6. 6

   Once boiling, reduce heat to the lowest setting, cover tightly, and simmer for 18– 20 minutes until the rice is tender and all liquid is absorbed. Do not lift the lid during cooking.

7. 7

   While the rice cooks, heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat. Add the plantain slices in a single layer (work in batches if needed).

8. 8

   Fry the plantains for 2– 3 minutes per side until golden brown and caramelised at the edges. Remove and drain on kitchen paper.

9. 9

   Once the rice is cooked, remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.

10. 10

    Serve the peanut butter rice topped with fried plantain slices and garnished with fresh coriander.