*Coriander is a shared ingredient. If you’re on the 5 night plan, a third for each dish. If you’re on the 3 night plan, half for each dish.
Cuban rice with roast peppers, charred broccoli, eggplant and pickled chili
Cook time: 35 minutes
Turn on your oven to grill as hot as possible.
Dice the onion.
Mince the garlic.
In a pot with a tight fitting lid, sweat the onion in a little oil for 3 to 4 minutes, add the garlic and Cuban spices and cook for a minute. Add the rice, strained and rinsed beans, water and a pinch of salt.
Bring to a boil, stir, then immediately turn to very low. Cover and let cook on low for 15 minutes, or until all the water is gone. Turn the element off, and let sit for another 5 minutes.
Place the peppers in the oven and blacken all the skin under the grill. Once black, remove from the oven and place in a bowl covered with a plate or cling wrap and allow to steam.
Switch the oven to bake and turn the temperature down to 220 degrees Celsius.
Cut the stalk off the broccoli and peel, then cut into 1 cm rounds. Cut the head into bite-sized pieces. Toss with oil and a pinch of salt and bake for 5 to 7 minutes, until just starting to blacken.
Evenly dice the tomatoes. Finely chop the coriander and add to the tomato mix with the yoghurt and a pinch of salt.
Peel and thinly slice the peppers. Mix in with the baked broccoli and squeeze over with lemon juice. Mix the broccoli and peppers in with the cooked rice.
Serve rice topped with tomato yoghurt and pickled chili.