Jamaican-Spiced Beef Chilli

Name: Jamaican-Spiced Beef Chilli with Coconut Rice & Pineapple-Mint Salsa
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 tin coconut milk; 1 packet basmati rice; 1 carrot; 2 clove garlic; 1 zucchini; 1 tin pineapple slices; 1 packet beef mince; 1 packet caramelised onion chutney; 1 packet tomato paste; 1 bag mint; ¾ cup water (for the rice); 1 sachet mild Caribbean jerk seasoning; ½ 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.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Not Suitable for Coeliacs

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: Weizen, Gluten, Soja.)

carrot

2 clove

garlic

zucchini

1 tin

pineapple slices

1 packet

beef mince

1 packet

caramelised onion chutney

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)

½ cup

water (for the beef)

Nutritional Values

Energy (kJ)3672 kJ

Fat33.2 g

of which saturates18.8 g

Carbohydrate100.9 g

of which sugars34.5 g

Protein37.6 g

Sodium1063 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. Roughly chop the zucchini. Drain the pineapple slices, then roughly chop. Heat a large frying pan over a high heat. Cook the pineapple until lightly charred, 4-5 minutes. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the beef mince and zucchini, breaking up the mince 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 caramelised onion chutney, tomato paste, the water (for the beef) and a pinch of salt to the beef. Stir to combine, then simmer until heated through, 1-2 minutes.

While the chilli is simmering, pick and thinly slice the mint leaves. To the bowl with the charred pineapple, add the mint and a drizzle of olive oil. Stir to combine. Season to taste.