Caribbean Beef, Beans & Coconut Rice

Name: Caribbean Beef, 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 sachet mild Caribbean jerk seasoning; ½ cup water (for the sauce); 1 packet mint; 1 packet plant-based aioli; 1 packet beef mince

with Tomato-Corn Salsa

Get up to $230 off

Create a Caribbean-inspired dish by simmering hearty kidney beans with some mild jerk seasoning, garlic and tomato paste. Bring the bowl together with with some 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.

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 sachet

mild Caribbean jerk seasoning

1 packet

mint

1 packet

plant-based aioli

1 packet

beef mince

Not included in your delivery

olive oil

¾ cup

water (for the rice)

½ cup

water (for the sauce)

Nutritional Values

Energy (kJ)4758 kJ

Calories1137 kcal

Fat55.1 g

of which saturates24.8 g

Carbohydrate105.8 g

of which sugars15.2 g

Dietary Fibre27.7 g

Protein54.5 g

Sodium1222 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 a medium-high heat with a drizzle of olive oil. Cook beef mince with onion, breaking up with a spoon, 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 coconut rice and Caribbean beef and beans between bowls. Top with the tomato-corn salsa. Garnish with mint. • Serve with plant-based aioli and any remaining lime wedges.