Green Package Recipe

Prepare aromatics

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until softened and translucent, about 3–4 minutes.

Add 3 cups of long-grain white rice to the saucepan and stir for 1 minute to coat the grains lightly in oil and aromatics.

Pour in 400 ml canned coconut milk, 2 cups water, and 1 cup low-sodium stock. Stir in 1 tablespoon thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover the saucepan with a tight-fitting lid and simmer for 15–18 minutes, or until liquid is absorbed and rice is tender. Avoid lifting the lid while cooking.

While rice is finishing, drain and rinse 1 cup canned kidney beans. When rice is cooked, gently fold the beans into the rice and let sit covered for 5 minutes to warm through and meld flavors.

Fluff the rice and beans with a fork, adjust seasoning to taste (add more salt or pepper if needed), and keep warm until assembling the boats.

In a large bowl combine 4 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot, 1/2 cup thinly sliced red bell pepper, and 1/4 cup chopped fresh cilantro.

In a separate small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour the dressing over the shredded vegetables and toss thoroughly until everything is evenly coated. Taste and adjust seasoning—add more lime or salt as desired.

Cover and refrigerate the slaw at least 20 minutes before serving to let flavors meld. If packaging separately, portion into sauce containers or small cups to keep crispness.

Peel 6 ripe plantains and slice on a diagonal into 1/2-inch thick pieces.

In a large skillet or frying pan, pour enough vegetable oil to reach about 1/4 inch depth (about 1 cup). Heat the oil over medium heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer).

Working in batches to avoid crowding, add plantain slices to the hot oil in a single layer. Fry until golden brown on one side, about 2–3 minutes, then flip and fry the other side 1–2 minutes. Adjust heat as needed to avoid burning; you want caramelized, golden edges.

Remove plantains with a slotted spoon and drain briefly on paper towels. Lightly sprinkle with 1/4 teaspoon salt while hot and keep warm until plating.

Heat and portion: If serving two entrée choices per package, portion the Coconut Rice and Beans into the food boats first—about 1 to 1 1/4 cups of rice and beans per entree portion (this recipe yields ~6 generous portions).

Add 1 generous scoop (about 3/4 cup) of Island Slaw to each boat, either directly beside the rice or in a small container placed in the boat to maintain texture.

Place 4–5 pieces of sweet fried plantain in each boat as a sweet side.

If the package requires offering 2 entree choices, repeat the above with the second entree option (prepare an alternate protein or vegetable entrée separately and portion it into boats alongside the rice, slaw, and plantains).

Close or cover each food boat, include napkins and utensils (forks and spoons), and add any sauce containers with lids if slaw was portioned separately. Label packages as needed and keep refrigerated if not served within 1 hour.