Cheesy Caribbean Beef & Bean Veggie Rice
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Cheesy Caribbean Beef & Bean Veggie Rice

Cheesy Caribbean Beef & Bean Veggie Rice

with Yoghurt & Coriander

Loaded with red kidney beans, carrot, corn and mild Caribbean jerk seasoning, this fluffy rice bursts with flavour in every bite. This one-pot beef 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
Quick Prep
Allergens:
Milk

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

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

(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;)

1 packet

beef strips

Not included in your delivery

olive oil

1.75 cup

boiling water

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Nutritional Values

Energy (kJ)3600 kJ
Calories860 kcal
Fat19.5 g
of which saturates9 g
Carbohydrate107.5 g
of which sugars18.6 g
Dietary Fibre26.2 g
Protein60 g
Sodium1726 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid

Instructions

1
1

• Boil the kettle. • Roughly chop brown onion. • Grate carrot. • Drain sweetcorn. • Drain and rinse half the 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 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. • When the rice has 5 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: The rice will finish cooking in its own steam, so don't peek! TIP: Cooking the meat in batches over a high heat helps it stay tender.

4
4

• Divide Caribbean beef, 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!