Finely chop the carrots, chilli, onions, spring onions and garlic.
Heat the sunflower oil in a large saucepan and fry gently. Once the vegetables are softened, add the spices and tomato puree. Add rice, tomatoes and sultanas.
Dissolve the stock cube in water and add to the pan. Bring it to the boil then turn the heat right down to a gentle simmer. Cover the pan with a lid.
When the rice has absorbed all the water, add the frozen peas and some of the chopped coriander. While the rice cooks, unpeel the plantain, cut in half and then into long thin strips, fry in a little oil on both sides until golden.
Transfer the rice on to a large serving dish. Place strips of plantain around the top.
Add a little more of the chopped coriander and serve.
I sometimes add Romano peppers and cooked spicy hot sausage/chorizo to the rice. Also nice cold with a salad, if there’s any left the next day.
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