Caribbean Beans & Coconut Rice
with Tomato-Corn Salsa
Create a Caribbean-inspired dish by simmering hearty kidney beans with some mild jerk seasoning, garlic and tomato paste. Bring the bowl together with fluffy coconut rice and of course, an easy tomato-corn salsa to keep things light and bright.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 clove
garlic
1
tomato
1
cucumber
½
lime
1 tin
sweetcorn
1 packet
red kidney beans
1 packet
tomato paste
1 sachet
mild Caribbean jerk seasoning
1 packet
mint
1 packet
plant-based aioli
Not included in your delivery
olive oil
¾ cup
water (for the rice)
½ cup
water
Nutritional Values
Utensils
Cooking Steps
• To a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove the pan from 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!
• Meanwhile, finely chop garlic. Roughly chop tomato and cucumber. Cut lime into wedges. 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.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
• Return frying pan to medium-high heat. Cook kidney beans until softened, 2-3 minutes. Add garlic, tomato paste and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. • Add the water (for the sauce) and a pinch of sugar and simmer until slightly thickened, 1-2 minutes. Remove from the heat and season to taste. • Meanwhile, to the bowl with the corn, add tomato and cucumber. Add a good squeeze of lime juice and a drizzle of olive oil. Toss to coat. Season to taste.
• Pick and roughly chop mint. • Divide coconut rice and Caribbean beans between bowls. Top with the tomato-corn salsa. Garnish with mint. • Serve with plant-based aioli and any remaining lime wedges. Enjoy!