A delicious combination of lamb, sweet potato and spinach with fluffy white rice.
Serves: 4 person(s)
Preparation Time: 15 mins
1 medium onion, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 1/2 cup white rice, uncooked (10 oz)
400 g sweet potato, peeled, cut into small cubes
142.86 g spinach leaves, chopped roughly
2 low-sodium chicken stock cubes
2 1/2 cup water
Over medium heat, gently cook onion until soft and golden brown (about 5 minutes). Add coriander and cumin, stirring for 30 seconds. Add rice; stir through thoroughly. Add the potato, spinach, stock, and water and mix until well combined. Cover and bring to a boil.
Reduce heat to low; cook for approximately 12 minutes until liquid is absorbed. Turn off heat and let stand for 5 minutes or until the rice is tender.
Return the meat to pan; toss through mixture and fluff up rice. Serve immediately.
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