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Ingredients
  • 400ml/14fl oz passata
  • 3 tbsp tomato purée
  • 2 fresh red Scotch bonnet chillies, seeds removed
  • 2 onions, chopped
  • 2 red peppers, seeds removed and roughly chopped
  • 8 garlic cloves, peeled
  • 3 tbsp fresh rosemary leaves
  • 1 tbsp fresh thyme leaves
  • 2 tsp ground coriander
  • 1½ tsp sweet smoked paprika
  • 50ml/2fl oz olive oil
  • 150g/5½oz cherry tomatoes, halved
  • 800ml/1½ pints chicken stock or vegetable stock
  • 2 bay leaves
  • 500g/1lb 2oz long-grain rice, rinsed
  • 2 tbsp sunflower oil
  • 2 ripe plantains, peeled and thickly sliced
  • small handful of coriander leaves, roughly chopped
  • sea salt and freshly ground black pepper
  • green salad, to serve
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