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American Recipes
Caribbean Beef Bowl

Caribbean Beef Bowl

with Corn-Mint Salsa & Coconut Rice

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If the creamy coconut rice doesn't make you feel like you're kicking back on a beach in the Caribbean, then the minty corn salsa or tender jerk-spiced beef will do the trick. Take a bite and enjoy a holiday fantasy!

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 tin

coconut milk

2 packet

basmati rice

1 unit

cucumber

1 unit

tomato

1 bunch

mint

1 bag

baby spinach leaves

2 clove

garlic

1 packet

beef strips

1 sachet

mild Caribbean jerk seasoning

1 tin

sweetcorn

Not included in your delivery

olive oil

2 cup

water

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2330 kJ
Fat14.8 g
of which saturates8.5 g
Carbohydrate66.7 g
of which sugars3.3 g
Protein33.3 g
Sodium674 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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MAKE THE COCONUT RICE
MAKE THE COCONUT RICE
1

In a medium saucepan, add the coconut milk, the water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the 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!

GET PREPPED
GET PREPPED
2

While the rice is cooking, finely chop the cucumber and tomato. Pick the mint leaves and thinly slice. Roughly chop the baby spinach leaves. Finely chop the garlic (or use a garlic press). Drain the sweetcorn. Place the garlic, beef strips and mild Caribbean jerk seasoning in a bowl. Drizzle with olive oil, season with pepper and toss to coat.

CHAR THE CORN
CHAR THE CORN
3

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. Set aside in a bowl to cool. TIP: Cover the pan with a lid if the kernels are "popping" out.

COOK THE BEEF
COOK THE BEEF
4

When the rice has 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Working in batches, add the beef and cook, tossing, until just cooked through, 1-2 minutes. Set aside in a bowl and repeat with the remaining beef.

BRING IT ALL TOGETHER
BRING IT ALL TOGETHER
5

When the rice is done, stir through the baby spinach. Add the cucumber, tomato and mint to the bowl with the corn. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper. TIP: Save the mint for garnish if the kids aren't fans!

SERVE UP
SERVE UP
6

Divide the coconut rice between bowls. Top with the Caribbean beef and spoon over the corn-mint salsa.