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Banana Peel Carne Machada

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Total Time (minutes)
45
Difficulty
1
Servings
4
Ingredients
12
Total Prep Time: 30 minutes
Calories Per Serving: 460
Nutrients

Nutrition Facts

1 cup banana mixture, 1 cup rice

Amount per serving
Calories 460 Calories from fat: 125
% Daily Value*
Fat 14 g 18 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 7 g %
Cholesterol 0 mg 0 %
Sodium 156 mg 7 %
Potassium 710 mg 15 %
Carbohydrate 81 g 29 %
Fiber 8 g 29 %
Sugars 22 g
Protein 8 g
Vitamin A 4 %
Vitamin C 45 %
Calcium 6 %
Iron 10 %
Vitamin E 15 %
Thiamin 20 %
Vitamin B6 35 %
Phosphorus 6 %
Magnesium 10 %
Manganese 40 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

8 DOLE® Banana peels, washed
¼ cup apple cider vinegar
4 garlic cloves, minced
3 tablespoons olive oil
1 tablespoon chili lime or cumin adobo seasoning 
2 teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 large DOLE® White Onion, chopped 
4 Roma tomatoes, chopped
2 packages (8.5 ounces each) brown basmati ready rice
1 cup chopped DOLE® Pineapple
2 tablespoons chopped fresh cilantro (optional)

Directions

  1. Soak banana peels in 2 tablespoons vinegar and 8 cups water in a large bowl 1 hour; drain and scrape off white layer from peels with a spoon. Shred the peels with a fork on a cutting board; cut into 2-inch pieces crosswise.
  2. Toss garlic, 2 tablespoons oil, adobo seasoning, cumin, cayenne, banana peels and remaining 2 tablespoons vinegar in a large bowl; let stand 30 minutes.
  3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; add onion and cook 5 minutes or until tender and starting to brown, stirring occasionally. Add tomatoes and banana peel mixture; cook 10 minutes or until peels are tender. Makes about 4 cups.
  4. Prepare rice as package directs; transfer to medium bowl. Stir pineapple and cilantro, if desired, into rice. Makes about 4 cups.
  5. Serve banana peel mixture over rice.

    Chef Tip
    Freeze remaining peeled bananas to have on hand to use in smoothies or baking.

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Banana Peel Carne Machada Prep Time:30 minutes Cook time:45 minutes Serves: 4
Nutrition facts: 460 Calories, 14 grams fat
Ingredients: 8 DOLE® Banana peels, washed
¼ cup apple cider vinegar
4 garlic cloves, minced
3 tablespoons olive oil
1 tablespoon chili lime or cumin adobo seasoning 
2 teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 large DOLE® White Onion, chopped 
4 Roma tomatoes, chopped
2 packages (8.5 ounces each) brown basmati ready rice
1 cup chopped DOLE® Pineapple
2 tablespoons chopped fresh cilantro (optional) Directions:Soak banana peels in 2 tablespoons vinegar and 8 cups water in a large bowl 1 hour; drain and scrape off white layer from peels with a spoon. Shred the peels with a fork on a cutting board; cut into 2-inch pieces crosswise.Toss garlic, 2 tablespoons oil, adobo seasoning, cumin, cayenne, banana peels and remaining 2 tablespoons vinegar in a large bowl; let stand 30 minutes.Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; add onion and cook 5 minutes or until tender and starting to brown, stirring occasionally. Add tomatoes and banana peel mixture; cook 10 minutes or until peels are tender. Makes about 4 cups.Prepare rice as package directs; transfer to medium bowl. Stir pineapple and cilantro, if desired, into rice. Makes about 4 cups.Serve banana peel mixture over rice.

Chef Tip
Freeze remaining peeled bananas to have on hand to use in smoothies or baking.