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 box coconut milk; 1 packet basmati rice; 1 carrot; ½ tin sweetcorn; ½ lime; 1 packet beef mince; ½ packet tomato paste; 1 packet Chilli Jam; ¼ tsp salt; 1 bag baby spinach leaves; ¾ cup water (for the rice); 2 clove garlic; ½ fresh chilli (optional); 1 sachet Mild Caribbean Jerk Seasoning; ¾ cup water (for the beef)

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.

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 box

coconut milk

1 packet

basmati rice

carrot

½ tin

sweetcorn

lime

1 packet

beef mince

½ packet

tomato paste

1 packet

Chilli Jam

(Contains: Sulphites; )

1 bag

baby spinach leaves

2 clove

garlic

fresh chilli (optional)

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

water (for the rice)

¾ cup

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 the 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!

• Meanwhile, grate carrot. Finely chop garlic. Thinly slice fresh chilli (if using). Slice lime into wedges. Drain sweetcorn (see ingredients).

• Heat a large frying pan over medium-high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

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

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

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

• Meanwhile, roughly chop baby spinach leaves. • Add baby spinach, 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.