Recipe

Spicy Tomato Rice with Raisins and Bananas

by: Chef Robert Del Grande

Try this unique combination of rice, raisins and bananas at the next company dinner.

Details

Serves:
Serving size: 1 cup per serving

INGREDIENTS

4 Roma or salad tomatoes (about 1 pound)
1/2 white onion, coarsely chopped
2 cloves garlic

2 tbsp. butter or oil
1 c. rice
3/4 c. California raisins
1 ripe banana, peeled and cut into 1/2-inch rounds
1-1/2 tsp. salt
1-1/2 c. chicken broth
1 jalapeño pepper, seeded and chopped (optional)
1/2 c. chopped fresh cilantro

PROCEDURE

Combine whole tomatoes, chopped onions and garlic in a small ovenproof pan. Place under a hot broiler and broil until tomatoes are lightly charred, about 20 to 30 minutes. Transfer to a food processor and process briefly until coarsely chopped.

In saucepot with lid, heat butter over medium high heat. Add rice and sauté until lightly toasted, about 3 to 5 minutes. Stir in raisins and banana slices; sauté for about 1 minute more. Mix in tomato mixture, salt and chicken broth until well combined. Heat to a near boil; reduce heat to a bare simmer and cook, covered, for about 15 minutes or until rice is done. Remove from heat and stir in jalapeño and chopped cilantro. Serve hot.

Nutrition Information (per serving)

Calories 260(17% from fat); Total Fat 5g (sat 2.5g, mono 1g, poly 0g); Cholesterol 10mg; Protein 5g; Carbohydrates 50g; Fiber 3g; Iron 2mg; Sodium 620mg; Calcium 33mg