Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Caribbean Minced Beef Rice One-Pot
This Caribbean-style minced beef rice one-pot is warming, punchy, and incredibly convenient. Spiced beef, fluffy rice, and vegetables cook together for maximum flavour with minimal cleanup.
It is ideal for weeknight dinners and batch-friendly meal prep.
Method
10m25m35m
- Sauté the Base: Heat oil in a large pot over medium heat. Add diced onions and garlic, cooking until softened (about 2 minutes). Add minced beef, breaking it up with a spoon, and cook until browned.
- Season & Simmer: Stir in the Caribbean pepperpot seasoning, thyme, salt, and black pepper. Add the tinned tomatoes and cook for 2 minutes to blend flavors. Pour in the beef stock and bring to a simmer.
- Cook the Rice: Stir in the rice and all the frozen vegetables. Cover and simmer on low heat for 15–20 minutes (until rice is cooked and liquid is absorbed).
- Final Touch: Add the broccoli florets in the last 5 minutes of cooking if using. Taste and adjust seasoning as needed.
- Serve & Enjoy: Fluff the rice with a fork and serve hot.
Ingredients
- Rice, to taste
- 2 cloves Garlic minced (optional)
- Beef, to taste
- 1 can Tomato 400 g chopped
- Beef, to taste
- 480ml Beef Stock or water + stock cube
- Beef, to taste
- 3ml Black Pepper
- 3ml Salt to taste adjust
- Beef, to taste
- Beef, to taste
- Rice, to taste
- 240ml Rice white or brown
- 300g Beef minced
- Rice, to taste
- Beef, to taste
- Rice, to taste
- Rice, to taste
- 1 Onion diced
- Rice, to taste
Notes
Adjust seasoning to taste before serving for the best finish.
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