Fridge bin and rice.

1. 1

   Boil a small pot of water add stock cubes and dissolve then add rice and cook till about three quarters ready.

2. 2

   Drain but save the stock water and set aside.

3. 3

   Add onions, carrot & corn to a very hot fry pan with a dash of olive oil and fry till corn has defrosted and water has evaporated.

4. 4

   With the stock you set aside earlier add a few spoons full to the fry pan and stir through.

5. 5

   Once evaporated repeat this about three times.

6. 6

   Then add rice.

7. 7

   Stirring constantly add a generous amount of stock stirring till it has almost completely evaporated and remove from heat.

8. 8

   Gently fold in spinach and season lightly with salt and pepper and serve.

9. 9

   This will work with chicken added.

10. 10

    Try not to over season as the stock is quiet salty and will be a seasoning in its self.

11. 11

    I would even suggest some chopped coriander to add at the end for a bit if freshness.

12. 12

    Some peas would also be nice.

13. 13

    Just be creative and let me know what else you find works well :)

* Per serving · 4 servings · Values may vary.

No additional tips available.