Double One-Pot Caribbean Beef & Veggie Rice

Name: Double One-Pot Caribbean Beef & Veggie Rice with Coconut Sweet Chilli Mayo
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Basmati Rice; 500 g Beef Mince; 1 Brown Onion; 1 sachet Mild Caribbean Jerk Seasoning; 1 sachet Vegetable Stock Pot; 1 sachet Chilli Flakes; 1 packet Coconut Sweet Chilli Mayonnaise; 1 packet Coriander; 1 tin Sweetcorn; 2 Garlic; 1 Capsicum; 1 Lemon

with Coconut Sweet Chilli Mayo

Up to 180$ + Free Treats / Extras for Life

Imagine a bed of rice infused with sweetcorn and spinach, mild Caribbean beef stirred through and served with a coconut sweet chilli mayonnaise sauce. Now stop imagining, because here it is!

We’ve replaced the carrot in this recipe with capsicum due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Allergens:

Eggs

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

500 g

Beef Mince

Brown Onion

1 sachet

Mild Caribbean Jerk Seasoning

1 sachet

Vegetable Stock Pot

1 sachet

Chilli Flakes

1 packet

Coconut Sweet Chilli Mayonnaise

(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)

1 packet

Coriander

1 tin

Sweetcorn

Garlic

Capsicum

Lemon

Nutritional Values

Calories978 kcal

Energy (kJ)4090 kJ

Fat44 g

of which saturates13 g

Carbohydrate79.1 g

of which sugars16 g

Dietary Fibre10.2 g

Protein64.2 g

Cholesterol27.8 mg

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

Cooking Steps

PDF

• Finely chop brown onion (see ingredients).
• Cut capsicum into bite-sized chunks.
• Drain sweetcorn.
• Finely chop garlic.
• Zest lemon to get a pinch, then slice into wedges.
• Boil the kettle.

• In a large saucepan, heat a drizzle of olive oil over high heat.
• Cook onion and beef mince, breaking up mince with a spoon, until just browned, 4-5 minutes.
• Add capsicum and cook until, tender, 4-5 minutes.
• Stir in garlic, lemon zest and mild Caribbean jerk seasoning and cook until fragrant, 1 minute.

TIP: For best results, drain the oil from the pan before adding the garlic.

• Add basmati rice and corn to pan, stirring to coat. Add stock concentrate and the boiling water(see ingredients).
• Bring to the boil then cover with a lid (or foil) and reduce heat to low. Simmer until rice is tender and water is absorbed, 16-20 minutes.
• Stir through baby spinach leaves. Season with pepper.

• Divide Caribbean beef and veggie rice between bowls.
• Tear over coriander.
• Top with coconut sweet chilli mayonnaise and chilli flakes (if using).
• Serve with any remaining lemon wedges to serve. Enjoy!