Serve up the flavours of Caribbean cuisine in a colourful and exciting bowl! With fluffy basmati rice and a sauce loaded with veggies and beans, all topped off with a scattering of charred corn kernels, this bowl gets better with every bite.
Always refer to the product label for the most accurate ingredient and allergen information.
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
red kidney beans
mild Caribbean jerk seasoning
water (for the rice)
water (for the sauce)
white wine vinegar
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 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, finely chop the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the tomato. Roughly chop the coriander. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans (see ingredients list). Heat a large frying pan over a high heat. Add the sweetcorn and cook 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 to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until starting to soften, 3-4 minutes. Add the garlic and mild Caribbean jerk seasoning (see ingredients list) and cook until fragrant, 1-2 minutes.
Add the red kidney beans, chopped tomatoes and water (for the sauce) to the frying pan and simmer until slightly thickened, 2-3 minutes. Remove from the heat and stir through the butter. Season to taste with salt and pepper.
While the chilli is simmering, heat a medium frying pan over a medium-high heat. When the pan is hot, add the shredded coconut. Toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl. Add the tomato, coriander and white wine vinegar to the bowl with the charred corn, and season with a pinch of salt and pepper. Drizzle with olive oil and toss to coat.
Divide the basmati rice and Caribbean bean chilli between bowls. Top with the tomato and charred corn salsa. Sprinkle over the toasted coconut.