Bring a medium pot with rice, 11/2 cups water, and 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 cooked rice until warmed through, 2-3 minutes.

Remove from burner. Cover and set aside.

While rice cooks, prepare ingredients.

Mince cilantro (no need to stem).

Cut plantains into 1/2" dice. If frozen, thaw plantains in refrigerator.

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

Mince garlic.

In a mixing bowl, combine 1/4 cup water, mirepoix base, and cornstarch. Set aside.

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 until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Remove shrimp to a plate. Keep pan over medium-high heat.

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

Stir cornstarch-water mixture to recombine, then add to pan. Bring to a simmer.

Once simmering, remove from burner. Stir in 2 tsp. lime juice, shrimp, and a pinch of salt.

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