Heat 2 tbsp. (4 tbsp. for 4 servings) coconut oil in a large wide saucepan over medium heat. Add onions and saute for 5 minutes, stirring occasionally.
Drain and pat jackfruit dry using paper towel. Drain and rinse kidney beans. Wash, halve, and remove seeds from jalapeño and finely dice.
Finish Jerk Rice:
Add garlic, jalapeño, kidney beans, jackfruit and jerk spice to saucepan. Stir and saute for 1 minute. Add 2 cups (1 litre for 4 servings) salted water, rice, and crumble in vegetable stock cube. Using a wooden spoon, scrape the bottom of the saucepan to release any spices that are stuck to the bottom of the pan. Bring to a boil, then reduce heat to a gentle simmer and cover with a lid slightly vented. Cook for 15-18 minutes or until grains are tender and liquid has cooked out.
Heat remaining coconut oil in a large skillet over medium heat. Carefully run a sharp knife down the length of plantain to pierce the peel. Remove peel and discard. Cut plantain into 1/2 inch slices. Add to skillet and fry for 2-3 minutes on each side or until golden brown and crispy. Season with salt and set aside.
Meanwhile, wash and chop cilantro. Cut limes in half and set aside. Once rice is finished, remove lid and scrape the pan to release any crispy rice that may have gotten stuck to the bottom. Mix well.
Divide jerk rice onto plates along with fried plantain. Garnish with cilantro and a squeeze of lime. Enjoy!