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Cheesy Caribbean Veggie & Kidney Bean Rice
Cheesy Caribbean Veggie & Kidney Bean Rice

Cheesy Caribbean Veggie & Kidney Bean Rice

with Greek Style Yoghurt

4.2
(79)

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

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

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

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• 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!

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