• Finely chop brown onion (see ingredients).
• Cut capsicum into bite-sized chunks. 
• Drain sweetcorn. 
• Finely chop garlic.
• Zest lemon to get a pinch, then slice into wedges. 
• Boil the kettle. 

• In a large saucepan, heat a drizzle of olive oil over high heat.
• Cook onion and beef mince, breaking up mince with a spoon, until just browned, 4-5 minutes.
• Add capsicum and cook until, tender, 4-5 minutes.
• Stir in garlic, lemon zest and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. 

TIP: For best results, drain the oil from the pan before adding the garlic. 

• Add basmati rice and corn to the pan, stirring to coat. Add stock concentrate
and the boiling water(see ingredients).
• Bring to the boil, then cover with a lid (or foil) and reduce heat to low. Simmer 
until rice is tender and water is absorbed, 15-20 minutes.
• Stir through baby spinach leaves. Season with pepper. 

• Slice long chilli (if using).
• Divide Caribbean beef and veggie rice between bowls. Tear over coriander. 
• Top with coconut sweet chilli mayonnaise and chilli. 
• Serve with any remaining lemon wedges. Enjoy!