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.
500 g
Beef Mince
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coriander
2
Garlic
1
Leek
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 tin
Sweetcorn
1
Lime
1 sachet
Chicken Stock Pot
1
Carrot
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Meanwhile, thinly slice leek. Grate carrot. Drain sweetcorn. • Slice lime into wedges.
If you've doubled your beef mince, cook beef as above, in batches if your pan is getting crowded.
----------CCM TEXT---------- • Heat a large frying pan over high heat. • Cook soffritto mix, sweetcorn and beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
TIP: Cook beef in batches if your pan is getting crowded.
• Reduce heat to medium then add mild Caribbean jerk seasoning and garlic paste and cook, until fragrant, 1 minute. • Add cooked rice, chicken stock pot, a splash of water and a good squeeze of lime juice, tossing, until well combined, 1-2 minutes. Season to taste.
• Divide Caribbean beef & veggie spiced rice between bowls. Top with coconut sweet chilli mayonnaise. Tear over coriander. Serve with any remaining lime wedges. Enjoy!