Caribbean Beef Chilli
with Coconut Rice & Tomato-Mint Salsa
We’ve packed the signature flavours of the Caribbean into this mouth-watering beef chilli, served with fluffy coconut rice and a refreshing tomato-mint salsa.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
2 clove
garlic
1 tin
sweetcorn
1 packet
beef mince
1 packet
mango chutney
(Contains Tree Nuts; May be present: Egg. )
1 packet
tomato paste
1 pinch
chilli flakes
1
tomato
1 bag
mint
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
½ tsp
white wine vinegar
¾ cup
water (for the rice)
¾ cup
water (for the beef)
½ tsp
salt
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the coconut milk, water (for the rice) and a generous pinch of salt to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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!
While the rice is cooking, grate the carrot. Finely chop the garlic. Drain the sweetcorn. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.
Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes. Add the carrot, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes.
Add the mango chutney, tomato paste, water (for the beef), salt and a pinch of chilli flakes (if using) to the beef mince. Stir to combine and simmer until heated through, 2 minutes. TIP: If you prefer a saucier chilli, stir in 1-2 tbs of water just before serving.
While the chilli is simmering, finely chop the tomato. Pick and roughly chop the mint leaves. Add the tomato, mint, white wine vinegar and a drizzle of olive oil to the corn. Season to taste and stir to combine. TIP: Seasoning is key in salsa, so add more vinegar, salt or pepper to taste!
Divide the coconut rice and Caribbean beef chilli between bowls. Serve with the tomato-mint salsa.