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Caribbean Beef Chilli

Caribbean Beef Chilli

with Coconut Rice & Salsa

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We’ve packed the signature flavours of the Caribbean into this beef chilli with mild jerk seasoning and a cooling tomato salsa...but we think the rich coconut rice on the side might just be the best bit!

Allergens:

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove

garlic

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 tin

coconut milk

1 packet

beef mince

2 sachet

mild Caribbean jerk seasoning

1 packet

mango chutney

2 tin

tomato paste

1 pinch

chilli flakes

2 unit

tomato

1 bunch

mint

1 unit

cucumber

2 unit

courgette

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

½ tsp

salt (for the rice)

1.5 cup

water (for the beef)

1 tsp

salt (for the beef)

½ tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3010 kJ
Fat20.9 g
of which saturates10.7 g
Carbohydrate83.7 g
of which sugars16.4 g
Dietary Fibre0 g
Protein41.1 g
Cholesterol0 mg
Sodium1810 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Grater
Knife
Large Non-Stick Pan
Medium Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

In a medium saucepan, combine the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil over a medium-high heat. 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!

2

While the rice is cooking, grate the courgette (unpeeled). Finely chop the garlic (or use a garlic press). Roughly chop the tomato and cucumber. Pick and finely chop the mint leaves.

3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the courgette, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes.

4

Add the mango chutney, tomato paste, water (for the beef), salt (for the beef) and a pinch of chilli flakes (if using) to the pan with the beef mince. Mix well and simmer until heated through, 2 minutes. TIP: If you prefer a saucier chilli, stir in 1-2 tbs of water just before serving.

5

While the chilli is simmering, combine the tomato, cucumber, mint, white wine vinegar and a drizzle of olive oil in a medium bowl. Season to taste with salt and pepper and stir to combine. TIP: Seasoning is key in salsa, so taste and add more salt or pepper if you like.

6

Divide the coconut rice and Caribbean beef chilli between bowls. Serve with the cucumber-mint salsa.