Sep 08 2026
Restaurants›Pimento Jamaican Kitchen & Rum Bar›Red Package Recipe

Red Package Recipe

Inspired by Pimento Jamaican Kitchen & Rum Bar
Time1h 10m
Serves8

1 entree choice | Coconut Rice and Beans, Island Slaw, Sweet Fried Plantains, Boats, Napkins, Utensils

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Ingredients

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Coconut Rice and Beans

Island Slaw

Sweet Fried Plantains

To Serve

Method

Coconut Rice and Beans

  1. 1

    Rinse and prep rice

    Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain thoroughly.

  2. 2

    Cook aromatics

    In a medium heavy-bottomed pot, heat 1 tbs vegetable oil over medium heat. Add minced garlic and sliced green onion whites (reserve some green for garnish) and sauté 30–45 seconds until fragrant, taking care not to brown.

  3. 3

    Combine and simmer

    Add the rinsed rice to the pot and stir to coat with oil and aromatics for 1 minute. Pour in the coconut milk and water, add salt, black pepper and the bay leaf. Bring to a gentle boil over medium-high heat.

  4. 4

    Cook rice

    Once boiling, reduce heat to low, cover tightly and simmer for 18–20 minutes, or until liquid is absorbed and rice is tender. Do not lift the lid during cooking.

  5. 5

    Fluff and add beans

    Remove from heat and let stand, covered, for 5 minutes. Remove bay leaf. Gently fluff rice with a fork and fold in the drained black beans and most of the sliced green onion. Taste and adjust seasoning with additional salt and pepper if necessary.

Island Slaw

  1. 6

    Prepare vegetables

    Finely shred the green and red cabbage, grate the carrot, thinly slice the red bell pepper, and chop the cilantro. Place all vegetables in a large mixing bowl.

  2. 7

    Make dressing

    In a small bowl whisk together mayonnaise, fresh lime juice, apple cider vinegar, honey, salt and black pepper until smooth and slightly emulsified.

  3. 8

    Toss and chill

    Pour the dressing over the shredded vegetables and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 20 minutes to let flavors meld, up to 2 hours. Stir again before serving and garnish with remaining green onion slices if desired.

Sweet Fried Plantains

  1. 9

    Peel and slice plantains

    Cut off the ends of the plantains, slice lengthwise to remove skin, then cut into 1/2-inch diagonal slices.

  2. 10

    Heat oil

    Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C).

  3. 11

    Fry plantains

    Working in batches, add plantain slices in a single layer (do not overcrowd). Fry 2–3 minutes per side until golden brown and caramelized. Use a slotted spatula to transfer to a paper towel–lined tray. Sprinkle lightly with 1/2 tsp salt while still hot.

  4. 12

    Keep warm

    If making ahead, keep fried plantains in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to stay warm and slightly crisp.

To Serve

  1. 13

    Portioning

    Place a paper boat or serving container on your prep surface. Spoon about 3/4 to 1 cup of coconut rice and beans into each boat.

  2. 14

    Add slaw and plantains

    Add 1/2 to 3/4 cup of island slaw alongside the rice. Place 3–4 pieces of sweet fried plantain on the side.

  3. 15

    Finish and pack

    Garnish the rice with remaining sliced green onion and a sprinkle of chopped cilantro. Close or cover the boat if transporting. Include napkin and utensils with each package.

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