25mins total

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2 tbsp olive oil

1 onion, diced (any type)

1 red capsicum / bell pepper, diced (large)

2 garlic cloves, minced

500g (1 lb) ground beef (mince), lean

2 ½ tbsp tomato paste

1 ¼ tsp salt

½ tsp EACH cumin, black pepper

1 tsp each onion powder, dried oregano (or other herb of choice)

¼ tsp cayenne pepper (optional)

1 dried bay leaf

1 ¼ cups (225g) long grain white rice, uncooked (Note 1)

2 cups (500 ml) beef broth, low sodium

2 cups (300g) diced frozen veggies, I used corn, pea, carrot mix (Note 2)

3 big handfuls baby spinach (~ 90g/3 oz), or other leafy greens (Note 3)

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1. Heat oil in large pot over high heat. Add onion, capsicum and garlic. Cook for 1 minute.

2. Add beef, cook until brown, breaking it up as you go.

3. Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.

4. Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.

5. Place lid on, lower heat to medium low so it's simmering gently. Cook for 12 - 15 minutes (might even take longer) until all liquid is absorbed (tilt pot to check). The rice should be just cooked, but will be wet.

6. Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.

7. Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!

Recipe Notes:

1. RICE – Best made with white long grain rice for fluffiest outcome. Medium grain is the next best, then short grain or sushi rice (still great, just less pilaf-like). Basmati and jasmine will also work but will take about 5 minutes longer to cook. Not suited to brown rice (takes too long too cook), risotto or paella rice. Not yet tested with quinoa or other rice subs!

2. IMPORTANT: You can sub the frozen with more chopped fresh veggies. But if you opt to use fresh instead of frozen veggies, add ¼ cup of water to the rice (frozen veg adds water as it melts).

3. LEAFY GREENS: This can be substituted with any leafy greens that wilts quite easily. It will even work with torn kale (remove from the stems) or leafy part of Asian greens. Roughly chop, then use per recipe. PS Asian greens don’t taste “Asiany”!

4. RICE FIRMNESS: This recipe makes al dente fluffy rice (ie tender and fluffy). If you like your rice softer, add ¼ cup of water to the rice.

Nutrition Information:

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Serving:350g

Calories:418cal (21%)

Carbohydrates:49g (16%)

Protein:29g (58%)Fat:11g (17%)

Saturated Fat:3g (19%)

Cholesterol:62mg (21%)

Sodium:936mg (41%)

Potassium:947mg (27%)

Fiber:4g (17%)

Sugar:2g (2%)

Vitamin A:7885IU (158%)

Vitamin C:45.1mg (55%)

Calcium:64mg (6%)

Iron:4.2mg (23%)

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