Gold Package Recipe

Prep

Rinse the rice in cold water until water runs clear to remove excess starch. Finely chop the yellow onion and mince the garlic. Drain and rinse the canned kidney beans and set aside.

Cook aromatics

In a large heavy-bottomed pot, heat 2 tablespoons vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and fresh thyme and cook 30 seconds until fragrant.

Combine rice and liquids

Add the rinsed rice to the pot and stir to coat with oil and aromatics for 1–2 minutes. Pour in 3 cups coconut milk and 1 cup water, then add 2 teaspoons salt and 1 teaspoon black pepper. Stir once to combine.

Simmer

Bring the mixture to a gentle boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove lid and gently stir in the drained kidney beans, distributing them evenly through the rice. Re-cover and cook another 5–7 minutes until rice is tender and liquid is absorbed.

Finish

Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, taste and adjust seasoning. Squeeze optional lime over rice before serving.

Prep vegetables

Thinly shred the green and red cabbage, grate or julienne the carrots, and thinly slice the red bell pepper. Chop the fresh cilantro and place all vegetables in a large mixing bowl.

Make dressing

In a separate small bowl, whisk together 3 tablespoons mayonnaise, 3 tablespoons Greek yogurt, 2 tablespoons lime juice, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and creamy.

Toss and chill

Pour the dressing over the shredded vegetables and cilantro. Toss thoroughly to coat. Taste and adjust seasoning. Refrigerate the slaw for at least 30 minutes to allow flavors to meld before service.

Prep plantains

Peel the ripe plantains by cutting off both ends, slicing through the skin lengthwise and prying it away. Slice plantains on a diagonal into 1/2-inch thick pieces for larger surface area and caramelization.

Heat oil

In a heavy skillet or frying pan, add enough vegetable oil to reach about 1/4–1/2 inch depth (about 1 to 2 cups depending on pan). Heat oil over medium-high until shimmering and about 350°F (175°C) if using a thermometer. If no thermometer, test with a small piece of plantain; it should sizzle immediately.

Fry

Working in batches to avoid crowding, add plantain slices in a single layer and fry until golden brown and caramelized, about 2–3 minutes per side. Use tongs to flip gently. Transfer fried plantains to a paper towel-lined tray and sprinkle lightly with 1/2 teaspoon salt while still hot.

Serve

Serve warm. For large events, keep plantains in a single layer on sheet trays in a low oven (200°F / 95°C) to maintain warmth and texture until service.

Arrange serving stations with sturdy paper food boats or trays. Place 1–2 scoops (about 1 cup) of coconut rice and beans per boat as a base. Add a generous scoop (about 1/2 to 3/4 cup) of Island Slaw on the side and 3–4 pieces of Sweet Fried Plantains per boat. Provide napkins and utensils at each station and set out serving tongs/spoons for staff to plate. If offering 3 entree choices in the full package, accommodate and label each boat accordingly.