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Caribbean Beans & Coconut Rice
Caribbean Beans & Coconut Rice

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.

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

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

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

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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!

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