Caribbean-Spiced Beef Chilli & Coconut Rice
with Pineapple-Mint Salsa
We’ve packed the tropical flavours of the Caribbean into this mouth-watering beef chilli. Complete with fluffy coconut rice and a sweet and tart homemade salsa, it's the holiday you've been dreaming about, in a bowl.
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
1
zucchini
1 tin
pineapple slices
1 packet
beef mince
1 packet
tomato paste
1 sachet
beef-style stock powder
1 bag
mint
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
¾ cup
water (for the rice)
½ cup
water (for the beef)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt. • Bring to the boil, then add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove from heat. • Keep covered until rice is tender and 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 carrot. Thinly slice zucchini into half-moons. • Drain pineapple slices, then roughly chop. • Heat a large frying pan over high heat. Cook pineapple until lightly charred, 4-5 minutes. Transfer to a medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef mince and zucchini, breaking up mince with a spoon, until browned, 4-5 minutes. • Add carrot and mild Caribbean jerk seasoning. Cook, stirring, until fragrant, 1-2 minutes.
TIP: For best results, drain the oil from the pan before adding the carrot!
• Add tomato paste, the water (for the beef) and beef-style stock powder to the pan. • Stir to combine, then simmer until heated through, 1-2 minutes.
• Meanwhile, pick and roughly chop mint leaves. • Add chopped mint and a drizzle of olive oil to the charred pineapple. Stir to combine. Season with salt and pepper.
• Divide coconut rice and Caribbean-spiced beef chilli between bowls. • Top with pineapple-mint salsa to serve. Enjoy!