Plantain Canoas with Jackfruit “Ropa Vieja” and a Sofrito Sauce - MIC Food
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Plantain Canoas with Jackfruit “Ropa Vieja” and a Sofrito Sauce

Plantain Canoas with Jackfruit “Ropa Vieja” and a Sofrito Sauce

Yields1 Serving
Total Time1 hr 15 mins

 

 

INGREDIENTS
 BIG BANANA® Ripe Plantain Canoas
 White Rice
 Jackfruit Ropa Vieja
 Sofrito Sauce
For the BIG BANANA® Ripe Plantain Canoas
 8 Whole Baked Plantains, thawed
For the White Rice
 1 cup long grain rice
 2 cups water
 1 clove of garlic, smashed
 1 tsp salt
 1 tsp butter (optional)
 ½ tsp lime juice
For the Jackfruit Ropa Vieja
 1 medium onion, diced small
 ½ red bell pepper, diced small
 1 tbsp garlic, minced
 1 tbsp extra-virgin olive oil
 ¼ cup tomato sauce
 ½ tsp salt
 1 tsp cumin
 ½ bay leaf
 20 oz can green jackfruit, drained and shredded
For the White Rice
1

1. In a saucepan with a good fitting lid bring water, garlic, salt, butter and lime to
a boil.
2. Add rice and stir.
3. Cover and reduce heat to medium low.
4. Cook for 20 minutes. Do NOT lift lid (The steam that is trapped inside the pan is
what allows the rice to cook properly).
5. Remove from heat, let stand for 5 minutes then fluff with fork.

For the Jackfruit Ropa Vieja
2

1. Heat the oil in a large, heavy skillet (cast iron if you have it) over medium-high
heat until very fluid. Add the peppers and stir until slightly softened.
2. Now add the onion and the garlic and sauté until the onions are translucent.
3. Add the tomato sauce and cook for about 10 minutes, stirring occasionally.
4. Add the cumin and bay leaf. Season with salt and cook another minute.
5. Reduce the heat to low.
6. Add jackfruit and veg broth to the skillet. Stir. Cover and simmer 20 minutes.
7. Remove lid and simmer to thicken sauce. Discard bay leaf. Stir and check
seasoning, adjust if needed.
8. Before serving add cilantro. Reserve.

For the Sofrito Sauce
3

1. Heat a large frying pan with a heavy bottom over medium heat. Pour in
enough olive oil to coat the bottom of the pan.
2. Put the onions into the pan and sauté them until they are transparent, avoid
burning them by reducing the heat as needed..
3. Add the green pepper to the pan and continue to cooking for 5 minutes,
adding olive oil if necessary. Stir often, so the vegetables do not burn.
4. Add the minced garlic and sauté for 1 minute.
5. Add the crushed tomatoes and paprika to the pan and mix well.
Recipes created exclusively for MIC Food® © 2020 MIC Food. All rights reserved
6. Continue to cook for 10-15 minutes, cooking up all the liquid released from the
tomatoes until the sauce becomes thicker.
7. Place sauce in the blender, cover with lid and puree until smooth.
8. Add sauce back to the pan and cook down to reduce slightly.
9. Reserve.

To serve
4

Place the thawed plantains in the oven to warm slightly. Remove from oven and hold
warm.
Place enough of the warm sofrito on a plate to cover the bottom. Stuff the plantain
with the white rice and place in the center of the plate. Top the rice with the Jackfruit
“Ropa Vieja”, garnish with cilantro and two strips of plantains.

Ingredients

INGREDIENTS
 BIG BANANA® Ripe Plantain Canoas
 White Rice
 Jackfruit Ropa Vieja
 Sofrito Sauce
For the BIG BANANA® Ripe Plantain Canoas
 8 Whole Baked Plantains, thawed
For the White Rice
 1 cup long grain rice
 2 cups water
 1 clove of garlic, smashed
 1 tsp salt
 1 tsp butter (optional)
 ½ tsp lime juice
For the Jackfruit Ropa Vieja
 1 medium onion, diced small
 ½ red bell pepper, diced small
 1 tbsp garlic, minced
 1 tbsp extra-virgin olive oil
 ¼ cup tomato sauce
 ½ tsp salt
 1 tsp cumin
 ½ bay leaf
 20 oz can green jackfruit, drained and shredded

Directions

For the White Rice
1

1. In a saucepan with a good fitting lid bring water, garlic, salt, butter and lime to
a boil.
2. Add rice and stir.
3. Cover and reduce heat to medium low.
4. Cook for 20 minutes. Do NOT lift lid (The steam that is trapped inside the pan is
what allows the rice to cook properly).
5. Remove from heat, let stand for 5 minutes then fluff with fork.

For the Jackfruit Ropa Vieja
2

1. Heat the oil in a large, heavy skillet (cast iron if you have it) over medium-high
heat until very fluid. Add the peppers and stir until slightly softened.
2. Now add the onion and the garlic and sauté until the onions are translucent.
3. Add the tomato sauce and cook for about 10 minutes, stirring occasionally.
4. Add the cumin and bay leaf. Season with salt and cook another minute.
5. Reduce the heat to low.
6. Add jackfruit and veg broth to the skillet. Stir. Cover and simmer 20 minutes.
7. Remove lid and simmer to thicken sauce. Discard bay leaf. Stir and check
seasoning, adjust if needed.
8. Before serving add cilantro. Reserve.

For the Sofrito Sauce
3

1. Heat a large frying pan with a heavy bottom over medium heat. Pour in
enough olive oil to coat the bottom of the pan.
2. Put the onions into the pan and sauté them until they are transparent, avoid
burning them by reducing the heat as needed..
3. Add the green pepper to the pan and continue to cooking for 5 minutes,
adding olive oil if necessary. Stir often, so the vegetables do not burn.
4. Add the minced garlic and sauté for 1 minute.
5. Add the crushed tomatoes and paprika to the pan and mix well.
Recipes created exclusively for MIC Food® © 2020 MIC Food. All rights reserved
6. Continue to cook for 10-15 minutes, cooking up all the liquid released from the
tomatoes until the sauce becomes thicker.
7. Place sauce in the blender, cover with lid and puree until smooth.
8. Add sauce back to the pan and cook down to reduce slightly.
9. Reserve.

To serve
4

Place the thawed plantains in the oven to warm slightly. Remove from oven and hold
warm.
Place enough of the warm sofrito on a plate to cover the bottom. Stuff the plantain
with the white rice and place in the center of the plate. Top the rice with the Jackfruit
“Ropa Vieja”, garnish with cilantro and two strips of plantains.

Plantain Canoas with Jackfruit “Ropa Vieja” and a Sofrito Sauce


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