Pork with chicken and Caribbean-style rice

Ingredients

• 600 g pork tenderloin
• 4 chicken thigh fillets
• 1.5 cups medium grain rice
• 1 large sweet red pepper
• 1 large onion
• 3 garlic cloves
• 100 g raisins
• 200 g prepared tomato sauce
• 2 unripe bananas
• vegetable oil
• cayenne pepper, optional
• salt, black pepper

Cooking

Step 1

Soak the raisins in warm water for 30 minutes, then drain in a colander and pat dry.

Step 2

Pour rice with 3 cups of boiling water, salt, bring to a boil and cook over low heat under a lid for 20 minutes.

Step 3

Cut bananas into large cubes, fry in vegetable oil until golden brown, keep warm.

Step 4

Cut chicken, pork and peeled sweet pepper into large pieces. Chop the onion and garlic.

Step 5

In a large deep frying pan, heat the oil, put the pork, fry over high heat for 5 minutes. Add chicken, fry 5 minutes. Add onion, sweet pepper and garlic, stirring, fry for 3 minutes.

Step 6

Add raisins and tomato sauce, simmer for 5 minutes. Add rice, salt and pepper, stir and heat through. Divide among plates, top with banana slices and serve.