The first part of this dish involved a beetroot. To be exact, it involved me unearthing my first ever home-grown beetroot, and being super excited about it. As I sliced it open, it revealed to me a centre filled with white and red rings. It was beautiful. It felt like I had just met my first child, and we ate her raw.
- As the spice becomes fragrant, add the rice, to toast slightly, before pouring on the can of tomatoes. Stir to coat.
- Add in the stock, one cup at a time. It will take about 10 minutes in between each cup-full. Once all of the stock is used, test the rice, and it should be soft to the bite.
- Add in the spinach leaves (or whatever you’re using!) and stir them through. Once wilted, it is ready to serve. Serve with fresh coriander.