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!
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/ Serving 4 people
/ Serving 4 people
baby spinach leaves
mild Caribbean jerk seasoning(ContainsSulphites)
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!
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.
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.
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.
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!
Divide the coconut rice between bowls. Top with the Caribbean beef and spoon over the corn-mint salsa.