Coconut Jasmine Rice Bowl

with fried plantains and corn pico de gallo

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts

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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.

In Your Box (serves 2)

  • Info
    5⅖ fl. oz. Coconut Milk
  • 1 Shallot
  • 1 Jalapeño Pepper
  • ¾ cup Jasmine Rice
  • 1 Ripe Plantain with Black Spots
  • 15½ oz. Black Beans
  • 1 Lime
  • 1 Roma Tomato
  • ¼ oz. Cilantro
  • 1 Ear of Corn
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Coconut Rice

    Cook the Coconut Rice

    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.

  • Step 2 - Prepare the 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.

  • Step 3 - Cook the Corn and Plantains

    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.

  • Step 4 - Cook the Black Beans

    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.

  • Step 5 - Make the Corn Pico de Gallo

    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!