Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 125 g rice
- 200 ml vegetable stock
- 150 g minced meat, (your choice)
- 200 g spinach leaves, (frozen)
- salt and pepper
- 1 small chilli pepper (s), dried
- 1 cup natural yogurt
Print Recipe
Pin Recipe Instructions
- Remove seeds from the dried chilli pepper if you prefer less heat, then roughly chop it.
- Fry the minced meat in a large, deep coated pan over medium heat, breaking it apart as it cooks and seasoning with salt and pepper, until cooked through with no pink remaining (approximately 5-8 minutes).
- Add the vegetable stock, rice, frozen spinach, and chopped chilli pepper to the pan.
- Stir well, then cover with a lid.
- Simmer over medium heat for 18-20 minutes until all liquid is absorbed and the rice is tender.
- Season to taste with salt and pepper.
- Stir in the natural yogurt.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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