Double Cheesy Caribbean Veggie & Kidney Bean Rice
with Greek Style Yoghurt
Loaded with red kidney beans, carrot, corn and mild Caribbean jerk seasoning, this fluffy rice is packed with flavour bursting with every bite. This one-pot delight will be whipped up in a flash and you'll have very little cleaning up to do. What more could you want?
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
brown onion
1
carrot
1 tin
corn kernels
1 packet
red kidney beans
1 packet
garlic paste
1 sachet
mild Caribbean jerk seasoning
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
2 packet
Cheddar cheese
(Contains Milk;)
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.75 cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop brown onion. Grate carrot. • Drain corn kernels. Drain and rinse red kidney beans.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook onion and carrot until softened, 4-5 minutes. • Stir in garlic paste and mild Caribbean jerk spice blend, and cook until fragrant, 1 minute.
• Add basmati rice, kidney beans and corn to pan, stirring to coat. Stir in vegetable stock powder and the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people). • Cover with a lid and reduce heat to low. Cook for 16 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 5 minutes. • Uncover, then stir through baby spinach leaves and half the Cheddar cheese. Season with pepper.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Divide Caribbean veggie and kidney bean rice between bowls. • Sprinkle over remaining cheese. • Top with Greek style yoghurt and tear over coriander to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese and coriander!