Caribbean Beef & Veggie Spiced Rice
with Coconut Sweet Chilli Mayo & Coriander
A veggie-loaded rice bowl will keep you super full and satisfied, especially with the addition of Caribbean spiced beef. To transport you to island time that little bit extra, the lime, coconut sweet chilli mayo and coriander will happily assist you on a flavour-filled ride.
Allergens:
Eggs
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 Time20 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coriander
2
Garlic
1
Leek
250 g
Beef Mince
1 tin
Sweetcorn
1
Lime
1 sachet
Chicken Stock Pot
1
Carrot
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
2
- Meanwhile, thinly slice leek. Finely chop carrot and garlic. Slice lime into wedges. Drain sweetcorn.
3
- Heat a large frying pan over high heat.
- Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 1-2 minutes.
- Add carrot, corn and leek, and cook, until tender, 4-5 minutes.
4
- Reduce heat to medium, then add mild Caribbean jerk seasoning and garlic and cook, until fragrant, 1 minute.
5
- To pan with beef, add cooked rice, chicken stock pot, a splash of water and a good squeeze of lime juice, tossing, until well combined,1-2 minutes. Season to taste.
6
- Divide Caribbean beef and veggie spiced rice between bowls.
- Top with coconut sweet chilli mayonnaise. Tear over coriander.
- Serve with any remaining lime wedges. Enjoy!
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