B

sSpicy (optional chilli flakes)

Hands-on: 30 minsReady in: 35 mins7 We’ve packed the signature flavours of the Caribbean into this beef chilli with a mint salsa, and we think the rich

coconut rice on the side might just be the best bit...

Each week, we search the country to source the best ingredients, with a focus on quality, and variety. This week's cucumbers were in short supply, so we've replaced them with baby spinach leaves. Don't worry, the recipe will be just as delicious!

Make a creamy

coconut rice

CARIBBEAN BEEF CHILLI with Coconut Rice & Tomato-Mint Salsa

Pantry Staples: Olive Oil

Coconut Milk

Mild Caribbean Jerk Seasoning

Beef Mince

Basmati Rice

GarlicCarrot

Tomato PasteMango Chutney

Chilli Flakes (Optional)

Baby Spinach Leaves

Tomato Mint

Lime

We love feedback, so give us a call with any questions, comments or concerns | (09) 886 9589Hello@HelloFresh.co.nz

2019 | WK18

Our fruit and veggies need a little wash first! Along with basic cooking tools, you will use: • medium saucepan with a lid • large frying pan

1 COOK THE COCONUT RICEIn a medium saucepan, bring the coconut

milk, water (for the rice) and salt (for the rice) to the boil. 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.

2 GET PREPPEDWhile the rice is cooking, grate the carrot

(unpeeled). Finely chop the garlic (or use a garlic press).

3 COOK THE BEEF MINCEHeat 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 wooden spoon, until browned, 4-5 minutes. Add the carrot, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes.

4 MAKE THE BEEF CHILLIAdd the mango chutney, tomato paste

(see ingredients list), water (for the chilli), salt (for the chilli) and a pinch of chilli flakes (if using) to the pan with the beef mince. Stir to combine and simmer until heated through, 2 minutes. DTIP: If you prefer a saucier chilli, stir in 1-2 tbs of water just prior to serving.

5 MAKE THE SALSAWhile the chilli is simmering, finely chop

the tomato and mint leaves. Roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, mint, chopped baby spinach, a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine. DTIP: Seasoning is key in salsa, so taste and add more lime juice, salt or pepper as you like.

6 SERVE UPDivide the coconut rice and Caribbean

beef chilli between bowls. Serve with the tomato-mint salsa.

ENJOY!

2 | 4 PEOPLE-

INGREDIENTS2P 4P

olive oil* refer to method

refer to method

coconut milk 1 tin (165 ml)

2 tins (330 ml)

water* (for the rice) 1 cup 2 cupssalt* (for the rice) 1/4 tsp 1/2 tspbasmati rice 1 packet 2 packetscarrot 1 2garlic 2 cloves 4 clovesbeef mince 1 packet 1 packetmild Caribbean jerk seasoning 1 sachet 2 sachets

mango chutney 1 tub (50 g)

1 tub (100 g)

tomato paste 2/3 tin 11/2 tinswater* (for the chilli) 3/4 cup 11/2 cupssalt* (for the chilli) 1/2 tsp 1 tspchilli flakes (optional) pinch pinch

baby spinach leaves 1 bag(30 g)

1 bag(60 g)

tomato 1 2mint 1 bunch 1 bunchlime 1/2 1

Pantry Items

NUTRITION PER SERVING PER 100G

Energy (kJ) 3330kJ (797Cal) 545kJ (130Cal)

Protein (g) 41.5g 6.8g

Fat, total (g) 29.8g 4.9g

- saturated (g) 15.0g 2.5g

Carbohydrate (g) 81.5g 13.3g

- sugars (g) 17.2g 2.8g

Sodium (g) 1740mg 284mg

For allergens and ingredient information, visit HelloFresh.co.nz/recipes

BEFORE YOU- 

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