Prepare the ingredients
Preheat oven at 180°C.
Spray oil onto a large frypan and heat.
Chop the onion and garlic finely.
Add the onion, garlic and meat onto the frypan and cook for about 5 minutes or until browned. Use a fork to break up any lumps of meat.
Now add the rice and stir until well combined.
Stir in beef stock, sweet potato and spinach and bring to the boil.
Pour mixture into a 2L capacity ovenproof dish. Cover and bake for 20 minutes.
Being out after 20 minutes, take cover off and heat for another 10 minutes uncovered.
Take mixture out once seen rice is tender and stock is fully absorbed. Then add the Parmesan cheese and mix in for taste.
Once done adding Parmesan cheese immediately serve.
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- 1/2c Arborio rice
- 2.0 Cloves garlic, finely chopped
- 350.0g Lean beef mince
- 1.0 Onion, finely chopped
- 4.0c Beef Stock
- 150.0g Baby Spinach leaves
- 400.0g Sweet Potato cut into small cubes
- 1.0Tbsp Finely grated Parmesan cheese