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Dole Banana Farmer

Banana Peel Carne Machada

45 Minutes Total time 30 Minutes Prep time 15 Minutes Cook Time 460 Calories 4 Servings



  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.

Tips & tricks

Freeze remaining peeled bananas to have on hand to use in smoothies or baking.
Dinner Lunch Mains Vegetarian Vegan Gluten-free Summer

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