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 corn-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 packet
beef mince
1 sachet
mild Caribbean jerk seasoning
1 packet
mango chutney
(Contains Tree Nuts; May be present: Egg. )
1 sachet
tomato paste
1 pinch
chilli flakes
1
tomato
1 cob
corn
1 bunch
mint
Not included in your delivery
olive oil
¾ cup
water (for the rice)
¼ tsp
salt (for the rice)
¾ cup
water (for the beef)
½ sachet
salt (for the beef)
½ tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, bring the coconut milk, water (for the rice) and salt (for the rice) 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 (unpeeled). Finely chop the garlic.
Heat a drizzle of olive oil in a large frying pan 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 (for the beef) and a pinch of chilli flakes (if using). 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. Slice the kernels off the corn cob. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato, corn, mint, white wine vinegar and a drizzle of olive oil. Season to taste and stir to combine.
TIP: Add more or less vinegar, salt or pepper to taste.
Divide the coconut rice and Caribbean beef chilli between bowls. Serve with the tomato-mint salsa.