Bring a medium pot with rice, coconut milk, 3/4 cup water & 1/2 tsp salt to a boil over high heat. Once boiling, reduce heat to low. Cover & cook until rice is tender, 15-18 minutes. Remove from burner & set aside covered.
Pat plaintains dry & slice into 1/2 inch fries. Drain black beans. Dice tomato. Halve lime, juicing one half & cutting the other half into wedges. Coarsely chop cilantro. Peel & mince shallot. Cut jalapeno into 4-6thin rounds for garnish, mincing the remaining pepper
Line a plate with a paper towel. Place a large non-stick pan over high heat. Add 1/2 tsp olive oil & corn to pan. Stir occassionally until lightly browned, 2-3 minutes. Transfer corn to a mixing bowl, wipe pan & return to medium heat.
Add 1 tsp olive oil & plantains to pan. Cook until golden brown, 2-3 minutes per side. Remove plantains to towel-lined plate. Wipe pan clean & return to medium-high heat.
Add 1/2 tsp olive oil & half the shallot to hot pan. Stir occassionally until tender, 1-2 minutes. Add black beans, 1/4 cup water & a pinch of salt. Bring to a boil. Once boiling, cook until liquid is reduced by half, 2-4 minutes. Remove from burner.
To bowl with corn, add tomato, 2 tsp lime juice, minced jalapeno, 1 Tbsp shallot, cilantro, 1/4 tsp salt & a pinch of pepper. Stir to combine.
Plate dish by topping rice with black beans, plantains & corn pico de gallo. garnish with jalapeno rounds and lime wedges.
