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.
Seperation is natural for coconut milk; add entire contents to pot.
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
Peel husk off corn, rinse, and carefully remove kernels from cob.
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.
Core tomato and cut into ¼" dice.
Halve lime. Quarter one half and juice remaining half.
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.
Cook the Corn and Plantains
Line a plate with a paper towel.
Place a large non-stick pan over high heat. Add 1 tsp. olive oil and corn to hot pan. Stir occasionally until lightly browned, 2-3 minutes.
Transfer corn to a mixing bowl.
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 plantains to towel-lined plate. Wipe pan clean and reserve.
Cook the Black Beans
Return pan used to cook plantains to medium-high heat.
Add 1 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, ¼ cup water, and a pinch of salt. 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 tomato, 2 tsp. lime juice, 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, topping rice with black beans, plantains, and corn salsa. Garnish with jalapeño rounds (to taste) and squeeze lime wedges over to taste. Bon appétit!