One-Pot Caribbean Beef & Veggie Rice
with Coconut Sweet Chilli Mayo
Imagine a bed of rice infused with sweetcorn and spinach, mild Caribbean beef stirred through and served with a coconut sweet chilli mayonnaise sauce. Now stop imagining, because here it is!
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
½
brown onion
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 bag
coriander
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 pinch
chilli flakes
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1.75 cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Finely chop onion (see ingredients). • Grate carrot. Drain sweetcorn. • Boil the kettle.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook onion and beef mince, breaking up mince with a spoon, until just browned, 4-5 minutes. • Add carrot and cook, stirring until, tender, 2-3 minutes. • Stir in garlic paste and mild Caribbean jerk seasoning and cook until fragrant, 1 minute.
TIP: For best results, drain the oil from the pan before adding the garlic paste.
• Add basmati rice and corn to pan, stirring to coat. Add chicken-style stock powder and the boiling water (1 1/3 cups for 2 people / 3 1/2 cups for 4 people). • Bring to the boil then cover with a lid (or foil) and reduce heat to low. Simmer until rice is tender and water is absorbed, 16-20 minutes. • Stir through baby spinach leaves. Season with pepper.
• Divide Caribbean beef and veggie rice between bowls. • Tear over coriander. Top with coconut sweet chilli mayonnaise and chilli flakes to serve (if using). Enjoy!