Une explosion des saveurs jamaïcaines dans un bol! Votre repas sera prêt en moins de 30 minutes; un voyage aux Caraïbes n’a jamais pris aussi peu de temps!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
250 g
Bœuf haché
1 cs
Épices jerk
2 cs
Pâte de cari douce
¾ tasse(s)
Riz basmati
113 g
Mirepoix
113 g
Petits pois
7 g
Coriandre
1 pièce(s)
Concentré de bouillon de bœuf
1 cs
Purée d’ail
2 pièce(s)
Oignons verts
30 g
Gingembre
½ cc
Sel*
¼ cc
Poivre*
1 cs
Beurre*
(Contient Lait)
½ cs
Sucre*
½ cs
Huile*
Before starting, wash and dry all produce. Peel, then mince or grate ginger. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ginger. Cook, stirring often, unti fragrant, 2-3 min. Add rice, peas, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add beef, garlic puree and mirepoix. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add curry paste, Jerk Spice Blend and 1/2 tbsp sugar (dbl for 4 ppl) Season with salt and pepper and cook, stirring often, until fragrant, 2-3 min.
Add broth concentrate and 1 cup water (dbl for 4 ppl). Reduce heat to medium and cook until beef sauce reduces slightly, 3-5 min.
While beef sauce cooks, finely chop cilantro. Thinly slice green onions.
Stir 1 tbsp butter (dbl for 4 ppl) into beef sauce. Fluff rice with a fork. Divide rice between bowls. Top with beef sauce. Sprinkle cilantro and green onions over top.