All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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. Tip: Separation is natural for coconut milk; add entire contents to pot, including any layers on top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Coconut Rice
Separation 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.
Remove from burner and set aside covered. Some coconut fat may rise near the surface of rice; stir gently to reincorporate for creamy rice.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Pat plantains dry and slice into ½" fries.
Peel shallot and finely dice.
Drain black beans.
Core tomato and cut into ¼" dice.
Halve lime. Cut one half into wedges and juice remaining half.
Coarsely chop cilantro (no need to stem).
Cut 4-6 thin rounds of jalapeño for garnish. Stem, seed, remove ribs, and mince remaining jalapeño. Retain seeds for more spice. Wash hands after working with jalapeño.
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 tsp. olive oil and plantains to hot pan. 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 cook until liquid is reduced by half, 2-4 minutes.
Remove from burner.
Make Corn Pico de Gallo and Finish Dish
To bowl with corn, add tomato, 2 tsp. lime juice, minced jalapeño (to taste), remaining shallot (to taste), cilantro, ¼ tsp. salt, and a pinch of pepper. Stir to combine.
Plate dish as pictured on front of card, topping rice with black beans, plantains, and corn pico de gallo. Garnish with jalapeño rounds (to taste) and squeeze lime wedges over to taste. Bon appétit!
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