Meal Kit

Coconut Jasmine Rice Bowl

with fried plantains and corn pico de gallo

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • Info
    5⅗ fl. oz. Coconut Milk
  • 1 Shallot
  • 1 Jalapeño Pepper
  • ¾ cup Jasmine Rice
  • 5 oz. Corn Kernels
  • 8 oz. Sliced Plantains
  • 15½ oz. Black Beans
  • 1 Roma Tomato
  • 1 Lime
  • 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.

  • Nutrition (per serving)

  • Calories
    998
  • Carbohydrates
    164g
  • Fat
    32g
  • Protein
    21g
  • Sodium
    1353mg

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

  • Meat lovers! If using proteins, cook with 2 tsp. olive oil in a large non-stick pan over medium-high heat. If using scallops, pat dry and season with a pinch of salt and pepper. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. If using chicken breasts, pat dry and cut into 1" dice. Season all over with a pinch of salt and pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Stir occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. If using shrimp, pat dry and season all over with a pinch of salt and pepper. Cook until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. Add to rice bowl as desired.

  1. 1

    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. 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.

  2. 2

    Prepare the Ingredients

    Pat plantains dry and slice into ½" fries. 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). 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.

  3. 3

    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 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.

  4. 4

    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, ¼ cup water, and a pinch of salt. Bring to a boil. Once boiling, cook until liquid is reduced by half, 2-4 minutes. Remove from burner.

  5. 5

    Make Corn Pico de Gallo and Finish Dish

    To bowl with corn, add tomato, 2 tsp. lime juice, minced jalapeño (to taste), 1 Tbsp. shallot (add remaining 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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