Full ingredients list:
- 1 tablespoon olive oil
- 400g frozen Chinese vegetable stir-fry mix
- 275g long-grain rice
- 600ml vegetable stock
- 400g can chickpeas, drained, rinsed
- 65g baby spinach
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oil in a large non-stick pan. Add vegetable mix and cook for 4-5 minutes.
Step 2 Add rice and cook for 1-2 minutes. Pour stock over with 500ml water. Season with salt and pepper. Bring to the boil. Reduce heat, then simmer uncovered for 10-12 minutes, or until most of the liquid has evaporated and rice is tender.
Step 3 Remove from heat. Stir in chickpeas and spinach. Cover with a tight-fitting lid and leave to stand for 5 minutes until spinach and chickpeas are heated through.
Step 4 Season to taste. Separate and fluff rice with fork. Serve immediately.
About this recipe
First published: June 2009