Caribbean-Style Beef & Veggie Bowls
with golden rice
Brighten up your dinnertime with our golden rice and flavourful Jamaican beef patty-inspired mixture. It's filled with warming spices, sweet red peppers and peas, a dollop of creamy aioli on top ties everything together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Ground Beef
1 tbsp
Caribbean Spice Blend
¾ cup
Basmati Rice
1 tbsp
Golden Turmeric Spice Blend
1.5 tsp
Chicken Stock Powder
(Contains: Soy)
160 g
Sweet Bell Pepper
2 unit
Garlic, cloves
56 g
Green Peas
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
2 tsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. Peel, then mince or grate garlic. In a medium pot, heat 1 tbsp butter (2 tbsp) over medium-high heat. When butter is melted, add three-quarters of the garlic, half the Golden Turmeric Spice Blend and rice. Cook for 1 min, stirring constantly, until fragrant. Add 1/2 tsp (1 tsp) chicken stock powder and 1 1/3 cups water (2 2/3 cups). Stir to combine. Bring to a boil over high. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, cut pepper into 1/2-inch pieces. To a small bowl, add mayo, remaining garlic and 1 1/2 tsp water (3 tsp). Season with salt and pepper, then stir to combine.
In a large non-stick pan, heat 2 tsp oil (4 tsp) over medium-high heat. When the pan is hot, add beef and peppers. Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains. Carefully drain and discard excess fat.
Reduce heat to medium, then add Caribbean Spice Blend and remaining Golden Turmeric Spice Blend. Cook for 1 min, stirring often, until fragrant. Add peas, 1 tsp (2 tsp) chicken stock powder and 1/3 cup water (2/3 cup). Cook for 5 min, stirring occasionally, until veggies are tender.
Divide golden rice between plates. Top with beef and veggie mixture. Drizzle garlic aioli over top. Enjoy!
