Caribbean Beef Chilli with Coconut Rice & Tomato-Mint Salsa

• 份量: 4 servings
• 准备时间: 35 minutes
• 总时间: 35 minutes

配料

olive oil

1 tin coconut milk

1 1/2 cup water (for the rice)

¼ tsp salt (for the rice)

1 packet basmati rice

2 carrot

4 clove garlic

1 packet beef mince

1 sachet mild Caribbean jerk seasoning

1 packet mango chutney

1 sachet tomato paste

1 1/2 cup water (for the beef)

½ sachet salt (for the beef)

1 pinch chilli flakes

2 tomato

2 cob corn

1 bunch mint

½ tsp white wine vinegar

步骤

In 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. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, grate the carrot (unpeeled). Finely chop the garlic.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes. Add the carrot, 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). Stir to combine 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, finely chop the tomato. Slice the kernels off the corn cob. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato, corn, mint, white wine vinegar and a drizzle of olive oil. Season to taste and stir to combine. TIP: Add more or less vinegar, salt or pepper to taste.

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

营养

• 卡路里: 3506 kcal
• 总脂肪: 32.8 g
• 饱和脂肪: 15.9 g
• 胆固醇: 0 mg
• 钠: 1736 mg
• 总碳水化合物: 86.6 g
• 膳食纤维: 0 g
• 总糖: 20.6 g
• 蛋白质: 39.6 g