Coconut Jasmine Rice Bowl

Ingredients

• ¾ cup Jasmine Rice
• 5 ⅝ fl. oz. Coconut Milk
• 1 Lime
• 1 Roma Tomato
• 1 Shallot
• 5 Cilantro Sprigs
• 1 Jalapeño Pepper
• 15 ½ oz Black Beans
• 2 oz Corn Kernels
• Olive Oil
• Salt Pepper
• Halve lime. Quarter one half and juice remaining

Instructions

1. 1

   Make sure that the flat side of: plantains are down in the pan. This will ensure even cooking and a beautiful golden brown color. Plantains are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern, coastal parts of South America. Part of the attractiveness of plantains as food is that they fruit all year round, making them reliable all-season.

2. 2

   Cook the Coconut Rice: Bring a medium pot with rice, coconut milk, ¾ cup water, and ½ tsp. salt to a boil over high heat.

3. 3

   Reduce heat to low, cover, and cook until rice is: tender, 18-22 minutes. Let rest 5 minutes, fluff grains with a fork, and keep warm. Some coconut fat may be left near surface of rice; stir gently to reincorporate for creamy rice. While rice cooks, prepare ingredients.

4. 4

   Cook the Black Beans: Return pan used to cook plantains to medium-high heat. Add ½ tsp. olive oil and half the shallot (reserve remaining for corn pico de gallo) to hot pan.

5. 5

   Cook, stirring occasionally, until tender, 1-2: minutes. Add black beans and ¼ cup water. Bring to a boil and allow liquid to reduce by half, 2-4 minutes.

6. 6

   Prepare the Ingredients: Halve lime. Quarter one half and juice remaining half. Core Roma tomato and cut into ¼” dice. Peel shallot and finely dice. Mince cilantro, leaves and stems. Trim ends off plantain and cut a slit down its length. Push your thumbs between skin and flesh of plantain and peel skin away. Halve plantain lengthwise, then cut on an angle into ½” slices. Cut 4-6 thin rounds of jalapeño for garnish. Stem, seed (if you prefer less spice), and mince remaining jalapeño. Drain black beans.

7. 7

   Make the Corn Pico de Gallo: In bowl with corn, stir together lime juice, tomatoes, minced jalapeño (to taste), remaining shallot (to taste), cilantro, ¼ tsp. salt, and a pinch of pepper.

8. 8

   Cook Corn and Plantains: Line a plate with a paper towel. Place a large and corn to hot pan. Cook, stirring occasionally, until corn has lightly browned, 2-3 minutes. Remove to return pan to medium heat. Add 1 Tbsp. olive oil and plantains to hot pan. Make sure plantains are flat side down. Cook until golden brown, 2-3 minutes per side.

9. 9

   Plate the Dish: Place coconut rice onto plate or shallow bowl. Spoon black beans over rice. Place plantains and corn pico de gallo over beans. Garnish with lime quarters and jalapeño rounds. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to black beans and remaining is added to corn pico de gallo. twice. Minced jalapeño is added to corn pico de gallo and jalapeño rounds garnish from jalapeño greatly reduces its spiciness. Control the spice level of this dish by using less jalapeño or omitting entirely for a mild-but-still-delicious meal. Be sure to wash hands, utensils, and cutting board after working with jalapeño. • Shallots bring a slightly assertive onion-garlic flavor when used raw. Use to taste when adding pico de gallo. the recipe before you start–we promise it will be time