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jamaican

Spicy Peanut Okra with Plantain and Rice

This pan-seared dish pairs white rice, dry with okra, sliced, peanut butter and ripe plantain, peeled and sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

17 g Protein
97 g Carbohydrates
23 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 52g white rice, dry 190 kcal
  • 232g water 0 kcal
  • 150g okra, sliced 50 kcal
  • 34g peanut butter (natural) 200 kcal
  • 60g yellow onion, sliced 24 kcal
  • 6g garlic, minced 9 kcal
  • 4g jamaican curry powder 12 kcal
  • 4g scotch bonnet pepper, minced (seeded for less heat) 1 kcal
  • 4g canola oil 35 kcal
  • 90g ripe plantain, peeled and sliced 131 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. white ricewatersalt
    Start the rice: rinse the rice briefly, then simmer with water and a pinch of salt (covered) until tender, about 15 minutes. Keep covered off heat 5 minutes, then fluff.
  2. yellow onioncanola oil
    Meanwhile, heat oil in a skillet over medium heat. Add onion and cook 3-4 minutes until softened.
  3. okragarlicjamaican curry powderscotch bonnet pepper
    Add garlic, curry powder, and scotch bonnet; cook 30 seconds until fragrant. Add okra and stir-fry 2 minutes.
  4. waterokrapeanut butter (natural)salt
    Add peanut butter and water, stirring until it forms a smooth sauce. Simmer 3-5 minutes until the okra is tender and the sauce thickens; season with salt to taste.
  5. canola oilripe plantain
    In a separate nonstick pan, sear plantain slices over medium heat until browned on both sides, 2-3 minutes per side (no extra oil needed if the pan is good).
  6. white riceokrapeanut butter (natural)ripe plantain
    Serve the rice topped with peanut okra and the browned plantain on the side.

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