👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat 2 tbsp of vegetable oil over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.

   ⏱️ 8 minutes
2. 2

   Add the remaining 1 tbsp of oil to the pot. Sauté the chopped onion and bell pepper until softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato sauce and achiote powder/paste, cooking for another minute.

   ⏱️ 2 minutes
4. 4

   Return the browned pork to the pot. Add the rice, chicken broth, salt, and pepper. Stir to combine.

   💡 プロのコツ: Ensure the rice is evenly distributed.
5. 5

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until most of the liquid is absorbed.

   ⏱️ 20 minutes
6. 6

   Gently stir in the sliced plantains. Cover and continue to cook for another 10-15 minutes, or until the rice is fully cooked and the plantains are tender and slightly caramelized.

   ⏱️ 15 minutes

   💡 プロのコツ: Avoid stirring too vigorously to prevent breaking the plantains.
7. 7

   Let the dish rest, covered, for 5 minutes before fluffing with a fork. Garnish with fresh cilantro and serve hot.

   ⏱️ 5 minutes