One-Pot Caribbean Beef & Veggie Rice

• 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 carrot and cook, stirring until, tender, 2-3 minutes. • Stir in garlic paste 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 paste.

• Add basmati rice and corn to pan, stirring to coat. Add chicken-style stock powder and the boiling water (1 1/3 cups for 2 people / 3 1/2 cups for 4 people). • 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, 16-20 minutes. • Stir through baby spinach leaves. Season with pepper.