Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
Estimated cost per serve is 3.59 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 1 cup long-grain white rice
- 1 cup light coconut milk
- 2 cloves garlic, crushed
- 1/2teaspoons mixed spice
- 1 lime, juiced
- 1/4 cup extra virgin olive oil
- 420grams canned red kidney beans, rinsed, drained
- 420grams canned corn kernels, rinsed, drained
- 1/2 bunch spring onions, thinly sliced
- 1/2 bunch continental parsley, leaves picked, finely chopped
- 1 red capsicum, halved, deseeded, finely chopped
- 400grams leftover cooked lamb, warmed, cut into 1cm pieces
Nutrition per serving
2200kJ
Protein
23.2grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Use jerk-spiced lamb and a few pantry staples, such as canned corn and beans, to whip up this family-friendly dish.
Method
Step 1 of 2
Place rice, coconut milk, garlic, mixed spice and ¼ cup water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes or until liquid is absorbed. Remove pan from heat. Stand, covered, for 10 minutes.
Step 2 of 2
Whisk lime juice and oil in a large bowl. Add rice, beans, corn, onion, parsley, capsicum and lamb, then toss to combine. Season and serve.
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