2 cups beef broth (if cooking brown rice add 1 cup more)
2 cups frozen vegetables (corn, pea and carrot mix)
3 big handfuls baby spinach
Instructions
In a large pot heat the oil over high heat and add the onion, bell pepper and garlic. Cook for 1 minute, then add the beef breaking it up as you go and cook until it becomes brown.
Add the tomato paste, salt, pepper, onion powder, oregano, cumin and if using the cayenne pepper. Cook for 1 minute, then turn the heat down to medium. Add the rice and the beef broth and mix well (If you are cooking with brown rice add 10 min here). Add the frozen vegetables and bay leave, then stir.
Place the lid on and lower the temperature to medium-low to allow to simmer gently. Cook until the liquid is absorbed – about 15 min (the rice should be just cooked but will be wet.
Remove from the heat and quickly toss the spinach on the top and put the lid back on. Leave it to rest for 10 min. Fluff the rice and mix trough.
