Cheesy Caribbean Veggie & Kidney Bean Rice

Name: Cheesy Caribbean Veggie & Kidney Bean Rice with Greek Style Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 brown onion; 1 carrot; 1 tin corn kernels; 1 packet red kidney beans; 1 packet garlic paste; 1 sachet mild Caribbean jerk seasoning; 1 packet basmati rice; 1 sachet vegetable stock powder; 1.75 cup boiling water; 1 bag baby spinach leaves; 1 packet Cheddar cheese; 1 bag coriander; 1 packet Greek-style yoghurt

with Greek Style Yoghurt

Get up to $230 off

Loaded with red kidney beans, carrot, corn and mild Caribbean jerk seasoning, this fluffy rice is packed with flavour bursting with every bite. This one-pot delight will be whipped up in a flash and you'll have very little cleaning up to do. What more could you want?

Tags:

Kid Friendly

•Veggie

•Climate Superstar

Allergens:

Milk

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

carrot

1 tin

corn kernels

1 packet

red kidney beans

1 packet

garlic paste

1 sachet

mild Caribbean jerk seasoning

1 packet

basmati rice

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

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Cheddar cheese

(Contains: Milk;)

1 bag

coriander

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1.75 cup

boiling water

Nutritional Values

Energy (kJ)3204 kJ

Fat19.7 g

of which saturates10.3 g

Carbohydrate107.3 g

of which sugars18.5 g

Protein37 g

Sodium1912 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Boil the kettle. • Roughly chop brown onion. • Grate carrot. • Drain corn kernels. • Drain and rinse red kidney beans.

Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook onion and carrot, stirring, until softened, 4-5 minutes. • Stir in garlic paste and mild Caribbean jerk spice blend and cook until fragrant, 1 minute.

• Add basmati rice, kidney beans and corn to pan, stirring to coat. Stir in vegetable stock powder and the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people). • Cover with a lid and reduce heat to low. Cook for 16 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 5 minutes. • Uncover, then stir through baby spinach leaves and half the Cheddar cheese. Season with pepper.

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

• Divide Caribbean veggie and kidney bean rice between bowls. • Sprinkle over remaining cheese. • Top with Greek style yoghurt and tear over coriander to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the cheese and coriander!