Caribbean Beef Chilli

Rinse the basmati rice well. Place the rice, coconut milk, water (for the rice) and salt (for the rice) into a medium saucepan and bring to the boil over a high heat. Once boiled, reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft and the liquid has absorbed. Season with a pinch of pepper and set aside. Cover with a lid to keep warm. TIP: Refrain from lifting the lid as this allows steam to escape and slows down the cooking process.

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the carrot, garlic and mild Caribbean jerk spice blend and cook for 1-2 minutes, or until fragrant.

Add the mango chutney, tomato paste, water (for the beef), salt (for the beef) and the chilli flakes (if using) to the pan with the beef mince. TIP: Some like it hot but if you don’t, just hold back on the chilli flakes! Mix well and simmer for 2 minutes, or until thickened.

While the chilli is simmering, dice the cucumber and the Roma tomato. Roughly chop the mint leaves. In a medium bowl, combine the cucumber, tomato, mint, lemon juice and a drizzle of olive oil. Season to taste with a pinch of salt and pepper and stir to combine.