Meal Kit

Coconut Rice and Plantain Bowl

with black beans and corn pico de gallo

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 7 days

Contains: Tree Nuts (Coconuts)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Vegetarian

Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.

In Your Box (serves 2)

  • 15½ oz. Black Beans
  • 8 oz. Sliced Plantains
  • Info
    5⅗ fl. oz. Coconut Milk
  • 5.47 oz. Long Grain White Rice
  • 1 Roma Tomato
  • 3 oz. Corn Kernels
  • 1 Lime
  • 1 Shallot
  • 1 Jalapeno Pepper
  • ¼ oz. Cilantro
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • 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

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

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal 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, 2/3 cup water, and 1/2 tsp. salt over high heat to a boil.

    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, continue recipe.

  2. 2

    Prepare the Ingredients

    Pat plantains dry and slice into 1/2" fries.

    Drain beans.

    Core tomato and cut into 1/4" dice.

    Halve lime. Cut one half into wedges and juice the other 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 and cutting board 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 and add 1/2 tsp. olive oil. Add corn and a pinch of salt to hot pan. Stir occasionally until lightly browned, 2-3 minutes.

    Remove from burner. 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 from burner. Transfer plantains to towel-lined plate. Wipe pan clean and reserve.

  4. 4

    Cook the Beans

    Return pan used to cook plantains to medium-high heat and add 1/2 tsp. olive oil. Add half the shallots (reserve remaining for pico de gallo) to hot pan. Stir occasionally until tender, 1-2 minutes.

    Add beans, 1/4 cup water, and 1/4 tsp. salt. Bring to a boil.

    Once boiling, stir occasionally until liquid is reduced by half, 2-4 minutes.

    Remove from burner.

    While beans cook, continue recipe.

  5. 5

    Make Corn Pico de Gallo and Finish Dish

    To bowl with corn, add tomatoes, 2 tsp. lime juice, minced jalapeños (to taste), 1 Tbsp. reserved shallots (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 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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