Quick Caribbean Bean Bowl
with Garlic Rice, Tomato Salsa & Corn Chips
Serve up the flavours of Caribbean cuisine in a colourful and exciting bowl! With fluffy basmati rice and a sauce loaded with veggies and beans, all topped off with a scattering of charred corn kernels, this bowl gets better with every bite.
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
3 clove
garlic
1
red onion
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
tomato
1
cucumber
1 bag
mint
1 tin
sweetcorn
1 tin
red kidney beans
½ box
Diced Tomatoes With Garlic & Olive Oil
1 tin
coconut milk
1.5 sachet
mild Caribbean jerk seasoning
1 packet
corn chips
(May be present: Milk.)
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt plant-based butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes. • Remove from the heat and 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!
• Meanwhile, finely chop red onion. Roughly chop tomato and cucumber. Drain sweetcorn. Drain and rinse the red kidney beans. • Heat a large frying pan over a high heat. Cook sweetcorn 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. Cook onion, stirring, until starting to soften, 3-4 minutes. Add mild Caribbean jerk seasoning (see ingredients) and remaining garlic and cook until fragrant, 1-2 minutes. • Add red kidney beans, diced tomatoes with garlic & olive oil (see ingredients) and coconut milk. Simmer until slightly thickened, 4-6 minutes. Remove from the heat and season with salt and pepper. • Meanwhile, add tomato, cucumber and a drizzle of white wine vinegar and olive oil to corn. Season and toss to coat.
• Pick and roughly chop mint leaves. • Divide garlic rice and Caribbean beans between bowls. Top with tomato and corn salsa. Sprinkle with mint. • Serve with corn chips to scoop up the beans.
