Red Package Recipe

Prepare rice base

Rinse 2 cups long-grain rice under cold water until the runoff is mostly clear. Drain well.

In a medium saucepan set over medium heat, warm 1 tablespoon vegetable oil. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant but not browned.

Add the rinsed rice to the pan and stir to coat the grains in the oil and garlic for 1 minute.

Pour in 1 cup canned coconut milk and 1.25 cups water. Stir in 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle boil uncovered.

Once boiling, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes.

Gently fluff rice with a fork and fold in 1 cup drained canned red kidney beans. Add 1 tablespoon lime juice and 2 tablespoons chopped cilantro if using; adjust salt to taste. Keep warm until serving.

Make slaw dressing

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt (or sour cream), 2 tablespoons lime juice, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

In a large mixing bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot, 1/2 cup thinly sliced red bell pepper, and 2 tablespoons sliced green onion.

Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust seasoning with more lime or salt if needed. Chill until ready to serve (at least 15 minutes for best flavor).

Peel 2 ripe plantains by cutting off both ends and scoring the skin lengthwise, then removing peel. Slice on the diagonal into 1/2-inch thick slices.

In a heavy skillet, pour enough vegetable oil to reach about 1/4 inch depth (about 1/2 cup) and heat over medium-high until shimmering but not smoking (about 350°F or when a piece of plantain sizzles on contact).

Add plantain slices in a single layer (work in batches if necessary). Fry 2–3 minutes per side until golden brown and caramelized. Flip carefully and fry the other side.

Remove with a slotted spoon to a paper towel–lined plate. Sprinkle with 1/4 teaspoon salt while still hot. Keep warm and serve alongside rice and slaw.

Prepare serving boats or trays. Spoon a generous portion (about 1 to 1 1/4 cups) of the coconut rice and beans into each boat as the entree base.

Add about 3/4 to 1 cup of island slaw alongside the rice in each boat.

Arrange 3–4 pieces of sweet fried plantain in each boat.

Include napkins and utensils with each boat and optionally add a lime wedge for squeezing over the rice or slaw.

Serve immediately while plantains are warm, or cover and keep refrigerated for up to 4 hours for catered service. Reheat plantains briefly in a hot skillet or oven to refresh before serving, if needed.