Quick Caribbean Bean Bowl
with Coconut Rice & Tomato-Corn Salsa
Serve up the flavours of Caribbean cuisine in a colourful and exciting bowl! With fluffy basmati rice and a sauce loaded with veggies and beans, all topped off with a scattering of charred corn kernels, this bowl gets better with every bite.
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1 tin
coconut milk
1 packet
basmati rice
1
red onion
2 clove
garlic
1
tomato
1
cucumber
1 tin
sweetcorn
1 tin
red kidney beans
1.5 sachet
mild Caribbean jerk seasoning
1 tin
diced tomatoes with garlic & olive oil
½
lime
1 bunch
mint
Not included in your delivery
Olive Oil
¾ cup
water (for the rice)
¼ tsp
salt
¼ cup
water (for the sauce)
20 g
butter
(ContainsMilk)
In a medium saucepan, add the coconut milk, water (for the rice) and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the red onion. Finely chop the garlic. Roughly chop the tomato and cucumber. Drain the sweetcorn. Drain and rinse the red kidney beans. Heat a large frying pan over a high heat. Cook the corn kernels, tossing, until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping out".
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until starting to soften, 3-4 minutes. Add the garlic and mild Caribbean jerk seasoning (see ingredients) and cook until fragrant, 1-2 minutes.
Add the red kidney beans, diced tomatoes with garlic & olive oil and the water (for the sauce). Simmer until slightly thickened, 1-2 minutes. Remove from the heat and stir through the butter. Season to taste.
Slice the lime into wedges. Add the tomato, cucumber and a squeeze of lime juice to the corn. Season to taste. Drizzle with olive oil and toss to coat.
Pick and roughly chop the mint leaves. Divide the coconut rice and Caribbean beans between bowls. Top with the tomato and corn salsa. Sprinkle over the the mint. Serve with any remaining lime wedges.