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Caribbean Beef Chilli

Caribbean Beef Chilli

with Coconut Rice & Cucumber-Mint Salsa

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We’ve packed all the flavour of the islands into this amazing jerk flavoured dish. We think the coconut rice might be the best bit…

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesTree Nuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

carrot

2 clove

garlic

1 packet

basmati rice

1 tin

coconut milk

1 packet

beef mince

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

1 tub

mango chutney

(ContainsTree NutsMay be present Egg)

1 sachet

tomato paste

1 pinch

chilli flakes

1 unit

cucumber

1 unit

roma tomato

1 bunch

mint

½ unit

lemon

Not included in your delivery

olive oil

1 cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3340 kJ
Fat29.9 g
of which saturates15 g
Carbohydrate82.4 g
of which sugars16.9 g
Dietary Fibre0 g
Protein41.2 g
Cholesterol0 mg
Sodium1420 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Lid
Saucepan
Sieve
Large Pan
Spoon
Mixing Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Grate the carrot (unpeeled). TIP: Keep the skin on the carrot to retain all the nutrients. Peel and crush the garlic. Slice the lemon into wedges and juice until you have 2 tsp for 2 people/ 1 tbs for 4 people.

2

Rinse the basmati rice well. Place the rice, coconut milk, water (for the rice) and salt (for the rice) into a medium saucepan and bring to the boil over a high heat. Once boiled, reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft and the liquid has absorbed. Season with a pinch of pepper and set aside. Cover with a lid to keep warm. TIP: Refrain from lifting the lid as this allows steam to escape and slows down the cooking process.

3

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the carrot, garlic and mild Caribbean jerk spice blend and cook for 1-2 minutes, or until fragrant.

4

Add the mango chutney, tomato paste, water (for the beef), salt (for the beef) and the chilli flakes (if using) to the pan with the beef mince. TIP: Some like it hot but if you don’t, just hold back on the chilli flakes! Mix well and simmer for 2 minutes, or until thickened.

5

While the chilli is simmering, dice the cucumber and the Roma tomato. Roughly chop the mint leaves. In a medium bowl, combine the cucumber, tomato, mint, lemon juice and a drizzle of olive oil. Season to taste with a pinch of salt and pepper and stir to combine.

6

Divide the coconut rice between bowls and top with the Caribbean beef chilli. Spoon over the cucumber-mint salsa.