Meal Kit
Coconut Jasmine Rice Bowl
with fried plantains and corn pico de gallo
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts (Coconuts)
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Vegetarian
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.
In Your Box (serves 2)
- 15½ oz. Black Beans
- 8 oz. Sliced Plantains
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- 5 oz. Corn Kernels
- ¾ cup Jasmine Rice
- 1 Roma Tomato
- 1 Lime
- 1 Shallot
- 1 Jalapeño Pepper
- ¼ oz. Cilantro
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.
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Nutrition (per serving) 4P6A893Y
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Calories950
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Carbohydrates157g
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Net Carbs150g
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Fat27g
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Protein21g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using steak strips, separate into a single layer, pat dry, and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using diced chicken, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to rice bowl as desired.
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Cook the Coconut Rice
Separation is natural for coconut milk; add entire contents to pot.
Bring a medium pot with rice, coconut milk, 2/3 cup water, and 1/2 tsp. salt to a boil over high heat. Once boiling, 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 1/2" fries.
Drain 15.5 oz. black beans.Core tomato and cut into 1/4" dice.Halve lime. Cut one half into wedges and juice remaining half.Coarsely chop cilantro (no need to stem).Peel and mince shallot.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 1/2 tsp. olive oil, corn, and a pinch of salt 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 1/2 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, 1/4 cup water, and 1/4 tsp. salt. Bring to a boil. Once boiling, 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), 1 Tbsp. reserved shallot (add remaining to taste), cilantro, 1/4 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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