Cheesy Caribbean Bean & Veggie Rice

Name: Cheesy Caribbean Bean & Veggie Rice with Yoghurt & Coriander
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 brown onion; 1 carrot; 1 tin sweetcorn; 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 packet baby spinach leaves; 1 packet Cheddar cheese; 1 packet coriander; 1 packet Greek-style yoghurt

with Yoghurt & Coriander

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Loaded with red kidney beans, carrot, corn and mild Caribbean jerk seasoning, this fluffy rice bursts with flavour in 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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

carrot

1 tin

sweetcorn

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 packet

baby spinach leaves

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

coriander

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1.75 cup

boiling water

Nutritional Values

Energy (kJ)2817 kJ

Calories673 kcal

Fat11.9 g

of which saturates5.8 g

Carbohydrate107.5 g

of which sugars18.5 g

Dietary Fibre26.2 g

Protein30.5 g

Sodium1663 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

Cooking Steps

PDF

• Boil the kettle. • Roughly chop brown onion. • Grate carrot. • Drain sweetcorn. • 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 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. • 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!