Banana Peel Carne Machada

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 cumin½ 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.

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