Caribbean Beans & Coconut Rice

Name: Caribbean Beans & Coconut Rice with Tomato-Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet coconut milk; ¾ cup water (for the rice); 1 packet basmati rice; 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; ½ cup water; 1 packet mint; 1 packet plant-based aioli

with Tomato-Corn Salsa

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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.

Tags:

Veggie

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

coconut milk

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 clove

garlic

tomato

cucumber

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

Energy (kJ)3639 kJ

Calories869 kcal

Fat36.3 g

of which saturates17.5 g

Carbohydrate105.8 g

of which sugars15.2 g

Dietary Fibre27.7 g

Protein26.3 g

Sodium1137 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

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!