Caribbean Beef Chilli
with Coconut Rice & Salsa
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!
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
Ingredients
4 clove
garlic
2 packet
basmati rice
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
Utensils
Cooking Steps
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!
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.
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.
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.
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.
Divide the coconut rice and Caribbean beef chilli between bowls. Serve with the cucumber-mint salsa.