Green Package Recipe

Prepare aromatics

Heat 1 tablespoon vegetable oil in a medium-large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, 4–5 minutes. Add the minced garlic and fresh thyme and cook 30 seconds more until fragrant.

Cook rice

Add the 3 cups rice to the pot and stir for 1 minute to coat grains in oil and aromatics. Pour in 2 cups coconut milk and 1 cup water, stir, and bring to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, 15–20 minutes. Avoid lifting the lid during this time.

Add beans

When rice is cooked, gently fold in the drained and rinsed 2 cups beans. Season with 1.5 tsp salt and 1/2 tsp black pepper; stir to combine and heat through 2–3 minutes over low heat. Taste and adjust seasoning. Squeeze a little lime juice if using.

Make dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon honey or agave, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Toss slaw

In a large bowl, combine 4 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot, 1/2 cup sliced green onion, and 1/4 cup chopped cilantro. Pour the dressing over the vegetables and toss until evenly coated. Refrigerate at least 30 minutes for flavors to meld. Taste and adjust seasoning before serving.

Prepare plantains

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

Fry

Heat about 1/2 inch (roughly 1 cup) vegetable oil in a large skillet over medium-high heat until shimmering and hot but not smoking. Fry plantain slices in batches so they don't crowd the pan, 2–3 minutes per side, until golden brown and caramelized. Transfer to a paper towel-lined tray and immediately sprinkle with a pinch of salt.

Finish

Keep warm in a low oven (200°F / 95°C) while frying remaining batches, then serve warm.

Portioning: For each boat, place about 3/4 to 1 cup of the coconut rice and beans as the base. Add a generous 3/4 cup island slaw on the side and arrange 3–4 pieces of sweet fried plantains alongside. Seal or cover boats if transporting.

Include one napkin and one set of utensils with each boat. Package boats in a single layer in catering trays or boxes for delivery or pickup to keep components intact.