One-Pot Caribbean Lamb & Loaded Veggie Rice
with Lime & Chilli Mayo
Calories
:
725 kcalProtein
:
29.2g proteinPreparation Time
:
30 minutesDifficulty
:
EasyEasy Clean Up
One Pot Wonder
Allergens:
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Imagine a bed of rice infused with sweetcorn and spinach, mild Caribbean lamb stirred through and served with a lime & chilli mayonnaise sauce. Now stop imagining, because here it is!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Lamb Mince
1
Brown Onion
1
Capsicum
1 sachet
Mild Caribbean Jerk Seasoning
1
Lime & Chilli Mayo
(Contains: Eggs)
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1
Lemon
1
Long Chilli
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
1.75 cup
boiling water
Utensils
•Large Non-Stick Pan
•Lid
Cooking Steps
1
- Boil the kettle.
- Finely chop brown onion (see ingredients), capsicum, garlic and long chilli (if using).
- Cut lemon into wedges
- Drain sweetcorn.
2
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook onion and lamb mince, breaking up mince with a spoon, until just browned, 4-5 minutes.
- Add capsicum and cook, stirring until, tender, 2-3 minutes.
- Stir in garlic 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.
3
- 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.
4
- Divide Caribbean lamb and loaded veggie rice between bowls.
- Tear over coriander.
- Top with lime & chilli mayo, lemon wedges and long chilli to serve. Enjoy!
