Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1L chicken stock
- 1 onion, finely chopped
- 400grams sweet potato, peeled, cut into 2cm pieces
- 2 cup baby spinach leaves
- 2tablespoons olive oil
- 2 clove garlic, crushed
- 3/4 cup cheddar cheese, grated
- 2 cup medium grain white rice, rinsed
Nutrition per serving
2400kJ / 575Cal
2400 Kilojoules or 575 Calories
28% of daily energy intake*
Protein
16.9grams
Fat
16.8grams
Carbs
86.5grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180C.
Step 2 of 5
Heat oil in a large, flameproof casserole dish (16-cup capacity) over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add sweet potato. Cook, stirring for about 5 minutes, or until potato starts to soften.
Step 3 of 5
Stir in rice. Add chicken stock. Stir well to combine. Bring to boil. Cover with lid. Transfer to oven.
Step 4 of 5
Cook for about 25 minutes, or until rice is just tender and liquid has almost been absorbed. Stir through spinach and cheese.
Step 5 of 5
Serve immediately.
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