Caribbean-Spiced Beef Chilli

Name: Caribbean-Spiced Beef Chilli with Coconut Rice & Charred Corn Salad
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 tin coconut milk; 1 packet basmati rice; 1 carrot; ½ tin sweetcorn; ½ fresh chilli (optional); ½ lime; 1 packet beef mince; 1 packet Chilli Jam; ½ packet tomato paste; ¼ tsp salt; 1 bag salad leaves; ¾ cup water (for the rice); 1 sachet Mild Caribbean Jerk Seasoning; ¾ packet water (for the beef); 2 clove garlic

with Coconut Rice & Charred Corn Salad

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We’ve packed the signature flavours of the Caribbean into this mouth-watering beef chilli, served with fluffy coconut rice and a crunchy charred corn salad.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

carrot

½ tin

sweetcorn

fresh chilli (optional)

lime

1 packet

beef mince

1 packet

Chilli Jam

(Contains: Sulphites; )

½ packet

tomato paste

1 bag

salad leaves

1 sachet

Mild Caribbean Jerk Seasoning

2 clove

garlic

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

water (for the rice)

¾ packet

water (for the beef)

Nutrition Values

Energy (kJ)4053 kJ

Fat42.2 g

of which saturates26.2 g

Carbohydrate88.7 g

of which sugars22 g

Protein41.3 g

Sodium1516 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, bring coconut milk, water (for the rice) and a pinch of salt to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove the pan from heat and keep covered until 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, grate carrot. Finely chop garlic. Drain sweetcorn (see ingredients). Thinly slice fresh chilli (if using). Slice lime into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add carrot and cook until softened, 1-2 minutes. • Add garlic, mild Caribbean jerk seasoning and tomato paste (see ingredients) and cook until fragrant, 1-2 minutes.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Add chilli jam, water (for the beef) and the salt to the beef. Stir to combine and simmer until heated through, 2 minutes.

TIP: Add a splash of water if the mixture looks too thick.

• While the chilli is simmering, roughly chop salad leaves. • Add salad leaves, a squeeze of lime juice and a drizzle of olive oil to the charred corn. Season with salt and pepper and toss to combine.

TIP: Seasoning is key in this salad, add more lime juice, salt or pepper to taste.

• Divide coconut rice between bowls. Top with Caribbean-spiced beef chilli. • Serve with charred corn salad, fresh chilli and any remaining lime wedges. Enjoy!