It's like the old saying, “Life is just a bowl of plantains. . . .” What? You've never heard that saying before? Well, after this meal, you'll wish all your bowls were filled with plantains. We'll also fill you up with fluffy coconut rice, sweet and spicy corn pico de gallo, and black beans. Before you know it, your bowl of plantains will be empty and you'll be hoping life provides you more.
If needed, stir coconut milk to recombine.
Bring a medium pot with rice, coconut milk, ¾ cup water, and ½ tsp. salt to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 15-18 minutes.
Let rest 5 minutes, fluff grains with a fork, and keep warm.
Some coconut fat may rise near surface of rice; stir gently to reincorporate for creamy rice.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim ends off plantain and cut a slit down its length. Push your thumbs between skin and flesh of plantain and peel skin away. Halve plantain lengthwise, then cut into ½" slices on an angle.
Peel shallot and finely dice.
Drain black beans.
Halve lime. Quarter one half and juice remaining half.
Core tomato and cut into ¼" dice.
Cut 4-6 thin rounds of jalapeño for garnish. Stem, seed, remove ribs, and mince remaining jalapeño. Retain seeds if you prefer more spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Mince cilantro, leaves and stems.
Shuck corn, rinse, and carefully remove kernels from cob.
Cook the Corn and Plantains
Line a plate with a paper towel.
Place a large non-stick pan over high heat. Add ½ tsp. olive oil and corn to hot pan. Stir occasionally until corn has lightly browned, 2-3 minutes.
Transfer to a mixing bowl to cool. Wipe pan clean and return to medium heat.
Add 1 Tbsp. olive oil and plantains to hot pan. Make sure plantains are flat side down. Cook until golden brown, 2-3 minutes per side.
Remove to towel-lined plate. Wipe pan clean and reserve.
Cook the Black Beans
Return pan used to cook plantains to medium-high heat.
Add ½ tsp. olive oil and half the shallot (reserve remaining for corn pico de gallo) to hot pan. Stir occasionally until tender, 1-2 minutes.
Add black beans and ¼ cup water. Bring to a boil and allow liquid to reduce by half, 2-4 minutes.
Remove from burner.
Make the Corn Pico de Gallo
In bowl with corn, stir together 2 tsp. lime juice, tomato, minced jalapeño (to taste), remaining shallot (to taste), cilantro, ¼ tsp. salt, and a pinch of pepper.
Plate dish as pictured on front of card, garnishing with lime quarters and jalapeño rounds (to taste). Bon appétit!