Caribbean Beef with Coconut Rice
and Tomato Corn Salsa
In this tropical recipe you will make coconut rice; plain rice will never be the same again.
Cals 907 · Prot 50 · Carbs 122 · Fat 31
Global Eats
30 min
In this tropical recipe you will make coconut rice; plain rice will never be the same again.
Cals 907 · Prot 50 · Carbs 122 · Fat 31
Global Eats
Ingredients
Beef
Grass fed Beef Mince Lean
350 Grams
Carrot
1 Piece
Garlic cloves
1 Piece
Vegetable oil
1 Tbsp
Paprika powder
2 Grams
Smoked paprika powder
2 Grams
Mango chutney
50 Grams
Tomato paste
30 Grams
Soy sauce
9*10*11*
10 ML
Water
100 ML
Coconut rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
100 ML
Coconut milk
200 ML
Salsa
Tomatoes
1 Piece
Sweet corn kernels
145 Grams
Fresh mint
10 Grams
Lime
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Allergens
*9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3793 / 907 |
| Fats (g) | 30.9 |
| of which saturated (g) | 15.6 |
| Carbohydrates (g) | 122 |
| of which sugars (g) | 23.6 |
| Fibers (g) | 10.2 |
| Proteins (g) | 50.4 |
| Salt (g) | 2.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse the basmati rice.
- Add the rice, a pinch of salt, the measured water and coconut milk to a saucepan with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pan from heat.
- Keep covered until serving.
Tip! The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible.
2 Prep
- Meanwhile, peel and grate the carrot.
- Peel and mince the garlic.
3 Fry beef
- Heat a non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the beef mince.
- Fry for 5-7 min or until browned.
- Add the carrot, garlic, paprika and smoked paprika.
- Cook for 1-2 min or until fragrant.
Tip! Before frying the beef, cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Cover the pan with a lid if the kernels are "popping" out.
4 Add
- Add half of the mango chutney (reserve the rest for serving), the tomato paste, soy sauce and measured water to the beef mince.
- Season with salt.
- Simmer for 2 min or until warmed through.
Tip! Want your beef mince saucy? Add an extra splash of water when cooking.
5 Make salsa
- Meanwhile, finely chop the tomato.
- Drain the sweet corn.
- Pick and roughly chop the mint leaves.
- Add the tomato, corn and mint to a bowl.
- Add the juice of the lime, a drizzle of olive oil and a pinch of salt.
- Toss.
6 Serve
- Serve the Caribbean Beef with Coconut Rice topped with the Tomato Corn Salsa.
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