Cheesy Caribbean Beef, Bean & Veggie Rice

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook onion, celery and carrot, stirring, until softened, 4-5 minutes. • Stir in garlic paste and mild Caribbean jerk spice blend and cook until fragrant, 1 minute.

• Add basmati rice and kidney beans to pan, stirring to coat. Stir in vegetable stock powder and the boiling water (1 & 3/4 cups for 2 people / 3 & 1/2 cups for 4 people). • Cover with a lid and reduce heat to low. Cook for 16 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 5 minutes. Uncover, then stir through baby spinach leaves and half the Cheddar cheese. Season with pepper • When the rice has 5 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: The rice will finish cooking in its own steam, so don't peek!

TIP: Cooking the meat in batches over a high heat helps it stay tender.