Separation is natural for coconut milk; add entire contents to pot.

Bring a medium pot with rice, coconut milk, 3/4 cup water, and 1/2 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.

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

Peel shallot and finely dice.

Drain 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).

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.

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.

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, 1/4 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.

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