Caribbean Beans & Garlic Rice
with Tomato-Corn Salsa & Corn Chips
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
Create a Caribbean-inspired dish by simmering hearty kidney beans with our capsicum-y mild jerk seasoning, garlicky tomatoes and creamy coconut milk. Bring the bowl together with fluffy basmati rice and of course, corn chips for crunch and scooping up all the deliciousness.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
brown onion
1
tomato
1
cucumber
1 tin
sweetcorn
1 tin
red kidney beans
½ box
diced tomatoes with garlic & onion
1 tin
coconut milk
1 bag
mint
1 packet
corn chips
(May be present: Milk.)
1.5 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
1.5 cup
water (for the rice)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop brown onion. Roughly chop tomato and cucumber. Drain sweetcorn. Drain and rinse red kidney beans. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, stirring, until starting to soften, 3-4 minutes. Add mild Caribbean jerk seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add red kidney beans, diced tomatoes with garlic & onion (see ingredients) and coconut milk. Simmer until slightly thickened, 4-6 minutes. Remove from heat and season with salt and pepper. • Meanwhile, to the bowl with the corn, add tomato and cucumber. Drizzle with white wine vinegar and olive oil. Toss to coat. Season to taste.
• Pick and roughly chop mint leaves. • Divide garlic rice and Caribbean beans between bowls. Top with the tomato-corn salsa. Garnish with mint. • Serve with corn chips.
TIP: Use the corn chips to scoop up the beans!
