Jamaican-Spiced Beef Chilli

Name: Jamaican-Spiced Beef Chilli with Coconut Rice & Pineapple-Mint Salsa
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 tin coconut milk; 1 packet basmati rice; 1 carrot; 2 clove garlic; 1 tin sweetcorn; 1 tin pineapple slices; 1 packet beef mince; 1 packet mango chutney; 1 packet tomato paste; 1 bag mint; ¾ cup water (for the rice); 1 sachet mild Caribbean jerk seasoning; ¾ cup water (for the beef)

with Coconut Rice & Pineapple-Mint Salsa

Up to 180$ + Free Treats / Extras for Life

We’ve packed the tropical flavours of the Caribbean into this mouth-watering beef chilli. Complete with fluffy coconut rice and a sweet and tart homemade salsa, it's the holiday you've been dreaming about, in a bowl.

Tags:

Not Suitable for Coeliacs

Allergens:

Tree Nuts

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 Time

DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

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

carrot

2 clove

garlic

1 tin

sweetcorn

1 tin

pineapple slices

1 packet

beef mince

1 packet

mango chutney

(Contains: Tree Nuts; May be present: Eggs.)

1 packet

tomato paste

1 bag

mint

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

¾ cup

water (for the rice)

¾ cup

water (for the beef)

Nutritional Values

per serving

Energy (kJ)3681 kJ

Fat33.9 g

of which saturates18.8 g

Carbohydrate99.9 g

of which sugars31 g

Protein37.7 g

Sodium1147 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, add the coconut milk, the water (for the rice) and a generous pinch of salt. Bring to the boil, then add the basmati rice. Stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, grate the carrot. Finely chop the garlic. Drain the sweetcorn. Drain and roughly chop the pineapple slices. Heat a large frying pan over a high heat. Cook the sweetcorn and pineapple pieces until lightly charred, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are popping" out."

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes. Add the carrot, garlic and mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1-2 minutes.

Add the mango chutney, tomato paste, water (for the beef), a pinch of salt and a pinch of chilli flakes (if using) to the beef mince. Stir to combine and simmer until heated through, 2 minutes.

TIP: If you prefer a saucier chilli, stir in 1-2 tbs of water just before serving.

While the chilli is simmering, pick and roughly chop the mint leaves. To the bowl with the corn and pineapple, add the mint and a drizzle of olive oil. Stir to combine, then season to taste.