Cheesy Caribbean Veggie & Kidney Bean Rice
with Greek Style Yoghurt- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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?
Ingredients
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
(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
Utensils
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!
