Quick Caribbean Beef & Beans
with Garlic Rice, Tomato-Corn Salsa & Corn Chips
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Mild Caribbean Jerk Seasoning
1
Garlic
1 packet
Mint
250 g
Beef Mince
1
Tomato
1 packet
Plant-Based Aioli
1 packet
Tomato Paste
1 tin
Sweetcorn
1
Lime
1
Cucumber
1 packet
Coconut Milk
1 packet
Red Kidney Beans
Cooking Steps
• To a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove the pan from 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 garlic. Roughly chop tomato and cucumber. Cut lime into wedges. Drain sweetcorn. Drain and rinse 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.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook beef mince with onion, breaking up with a spoon, 3-4 minutes. Add mild Caribbean jerk seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add red kidney beans, diced tomatoes with garlic & onion (see ingredients) and coconut milk. Simmer until slightly thickened, 4-6 minutes. Remove from heat and season with salt and pepper. • Meanwhile, to the bowl with the corn, add tomato and cucumber. Drizzle with white wine vinegar and olive oil. Toss to coat. Season to taste.
• Pick and roughly chop mint leaves. • Divide coconut rice and Caribbean beef and beans between bowls. Top with the tomato-corn salsa. Garnish with mint. • Serve with plant-based aioli and any remaining lime wedges.
