Bring a medium pot with jasmine rice, 11/2 cups water, a pinch of salt to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Drain black beans in a wire-mesh strainer. Stir beans into rice until warmed through, 2-3 minutes.

Remove from burner and set aside.

While rice cooks, prepare ingredients.

Mince cilantro (no need to stem).

Cut plantains into 1/2" dice.

Halve lime. Cut one half into wedges and juice the other half.

Mince garlic.

Pat shrimp dry.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add plantains to hot pan and stir occasionally until browned, 2-3 minutes.

Remove plantains to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook plantains to medium-high heat and add 1 Tbsp. olive oil.

Add shrimp to hot pan and cook undisturbed, 2 minutes.

Flip shrimp.

Add garlic to pan and stir constantly until aromatic, 30-60 seconds.

Stir in 1/4 cup water and mirepoix base. Bring to a boil.

Once boiling, add cornstarch and stir until sauce thickens and shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes.

Remove from burner and stir in 2 tsp. lime juice and a pinch of salt.

Plate dish as pictured on front of card, topping rice and beans with shrimp mixture and plantains, and garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!