One-Pot Caribbean Beef & Veggie Rice
with Coconut Sweet Chilli Mayo
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Beef Mince
1
Brown Onion
1 sachet
Mild Caribbean Jerk Seasoning
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
2
Garlic
1
Lemon
1 sachet
Vegetable Stock Pot
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
1.75 cup
boiling water
Utensils
Cooking Steps
• 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!
