• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat 
until tender, 12 minutes. Drain.
• Meanwhile, finely chop carrot. Thinly slice leek. Finely chop garlic. Drain 
sweetcorn. Slice lime into wedges. 

• Heat a large frying pan over high heat.
• Cook carrot, leek, corn and beef mince (no need for oil!), breaking up with 
a spoon, until just browned, 4-5 minutes. 

• Reduce heat to medium, then add mild Caribbean jerk seasoning and 
garlic and cook until fragrant, 1 minute.
• Add cooked rice, a splash of water and a good squeeze of lime juice, 
tossing, until well combined,1-2 minutes. Season to taste with salt
and pepper. 

• Divide Caribbean beef and veggie spiced rice between bowls. 
• Top with coconut sweet chilli mayonnaise. 
• Tear over coriander. Serve with any remaining lime wedges. Enjoy!

Little cooks: Add the finishing touch by tearing over the coriander!