If you love bold, comforting meals, this tomato rice with grilled fish and plantains is a delicious combination worth trying. The plate brings together richly seasoned rice, smoky fish, tender plantains, and a boiled egg for a satisfying meal that works beautifully for lunch or dinner.
Ingredients
For the tomato rice, you’ll need 2 cups long-grain rice, 3 tomatoes, 2 tablespoons tomato paste, 1 onion, 1 red bell pepper, 2 cloves garlic, 2½ cups chicken or vegetable stock, 2 tablespoons vegetable oil, 1 teaspoon paprika, ½ teaspoon dried thyme, salt, black pepper, and chili pepper to taste.
For the fish, use 2 medium whole fish or 4 fish fillets, along with 1 tablespoon oil, garlic, paprika, black pepper, salt, and a little lemon juice.
You’ll also need 2 ripe plantains, oil for cooking, and 2 boiled eggs. A simple cabbage, cucumber, and carrot salad makes a refreshing side.
How to Make the Tomato Rice
Start by rinsing the rice until the water runs mostly clear, then set it aside.
Blend the tomatoes, red pepper, garlic, and half of the onion until smooth. Heat the vegetable oil in a large pot and sauté the remaining chopped onion until softened.
Add the tomato paste and cook for about 2 minutes. Pour in the blended tomato mixture and season with paprika, thyme, black pepper, chili, and salt.
Cook the sauce over medium heat for 10–15 minutes, stirring occasionally, until it thickens slightly.
Add the rinsed rice and stock. Stir well, cover the pot, and cook over low heat for approximately 20–25 minutes, or until the rice is tender and has absorbed the flavorful tomato sauce.
Prepare the Grilled Fish
Clean the fish and pat it dry. Season it with salt, pepper, paprika, garlic, lemon juice, and a little oil.
Allow it to marinate for about 15–30 minutes. Grill or roast the fish until thoroughly cooked and nicely browned on the outside. Cooking time will depend on the size and thickness of the fish.
Cook the Plantains
Peel the plantains and cut them into thick slices. You can fry them until golden or pan-cook them with a small amount of oil for a lighter option.
For extra flavor, toss the cooked plantains in a little of the tomato sauce before serving.
Assemble the Plate
Spoon a generous portion of tomato rice onto each plate. Add the grilled fish and plantains, then serve with a boiled egg.
For a creamy finishing touch, add a small drizzle of mayonnaise or your favorite creamy sauce. Serve a fresh cabbage, cucumber, and carrot salad on the side.
Tips for the Best Flavor
Let the tomato sauce cook properly before adding the rice; this helps develop a deeper flavor. Keep the heat low once the rice is covered so that it cooks evenly without burning.
You can also adjust the chili according to your preference. For an extra smoky flavor, grill the peppers before blending them into the tomato sauce.
Final Thoughts
This tomato rice with grilled fish and plantains combines spicy, savory, smoky, and slightly sweet flavors on one plate. It’s filling enough for a family dinner while still being easy to customize with your favorite vegetables, fish, and seasonings.
Serve it hot and enjoy!