Meal Kit
Coconut Rice and Plantain Bowl
with black beans and corn pico de gallo
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Tree Nuts (Coconuts)
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Vegetarian
Chef
Nigel Palmer
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
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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
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) WPeXa93k
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Calories930
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Carbohydrates152g
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Net Carbs146g
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Fat27g
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Protein20g
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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 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.
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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 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 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 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 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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