Cheesy Caribbean Beef, Bean & Veggie Rice
with Yoghurt & Coriander
Loaded with beef, red kidney beans, carrot, celery 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?
We’ve replaced the sweetcorn in this recipe with celery due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
1
brown onion
1
carrot
1
celery
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
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Roughly chop brown onion. • Grate carrot. • Thinly slice celery. • Drain and rinse half the 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, celery 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 and kidney beans to pan, stirring to coat. Stir in vegetable stock powder and the boiling water (1 & 3/4 cups for 2 people / 3 & 1/2 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.
• 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!