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Caribbean-Spiced Beef & Coconut Rice
Caribbean-Spiced Beef & Coconut Rice

Caribbean-Spiced Beef & Coconut Rice

with Pineapple-Mint Salsa

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Cucumber

1 packet

Mayonnaise

(Contains: Eggs;)

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Coriander

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 tin

Pineapple Slices

1 packet

Coconut Milk

1

Tomato

250 g

Pork Strips

Nutritional Values

Calories771 kcal
Energy (kJ)3220 kJ
Fat33.3 g
of which saturates18.5 g
Carbohydrate82.7 g
of which sugars20.1 g
Dietary Fibre6.8 g
Protein34.1 g
Sodium1080 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• In a medium saucepan, add the water, coconut milk and a generous pinch of salt. • Bring to the boil, then add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

If you've swapped to beef strips, toss the beef in the spice mixture in the same way as above.

3

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook pork strips, in batches, until golden, 2-3 minutes. Set aside. • Roughly chop charred pineapple. In a medium bowl, combine pineapple, tomato, cucumber and coriander. Season, then add a drizzle of olive oil and white wine vinegar. Toss to coat.

4

Heat the frying pan as above. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

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