Serves 4-5 (You can halve this recipe but cooking time remains the same)

Ingredients:

2 large bunches of spinach (stems trimmed) or approximately 400g baby spinach

1 bu. Coriander, washed

700ml chicken stock

1 jalapeño (de-seeded) 

60ml (1/4 cup) grapeseed, vegetable or other light oil

300g jasmine rice, rinsed 

1 white onion diced

4 garlic cloves minced 

1 tbls fine Salt

150g mozzarella cheese

40g grated Parm 

Fresh lime

Method:

Preheat oven to 170c.

Rinse your rice until the water runs clear and set it aside.

In a blender, blend together the stock, spinach, coriander and the jalapeño.  Set aside.

Heat the vegetable oil in a wide pan. Sautee onion and garlic in the oil with a pinch of salt for 5 minutes.  Add in the rice and toss to coat with oil.  Pour the spinach/stock mix over the top and stir to combine.  Add the salt, stir again just to disperse the salt. Bring to a simmer, then place in the preheated oven for 45 minutes.  

After 45 minutes, remove it from the oven and fluff with a fork.  Taste a bit of the rice at this time and check for seasoning. Add salt as needed. Top with the cheese and replace it back in the oven for a further 10-15 minutes until the cheese is browned and bubbly.  Allow it to stand for 5-10 minutes before serving.  Squeeze fresh lime juice over the whole thing just before it’s served.

Serve with grilled meats or roasted tomatoes and a soft boiled egg. To make this vegetarian you could use vegetable stock or water in place of the chicken stock.