Spicy Mince with Rice Spinach
Elevate your weeknight dinner game with this irresistible Spicy Mince with Rice & Spinach recipe, a perfect balance of comforting flavors and a healthy twist. This hearty dish features tender ground beef or lamb simmered in a richly spiced tomato sauce infused with cumin, coriander, paprika, and a kick of cayenne pepper. Served over fluffy basmati rice and topped with vibrant, sautéed baby spinach, this meal is both nourishing and packed with bold flavors. Ready in just 45 minutes, it’s an ideal option for busy nights while still delivering on taste and nutrition. Garnish with fresh cilantro and sliced red chili for an extra tangy and spicy finish, making every bite a delight. Whether you're meal prepping or feeding the family, this one-pot wonder will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 500 g Ground beef or lamb (mince)
- 200 g White or basmati rice
- 150 g Baby spinach leaves
- 2 tbsp Olive oil
- 1 Onion, finely diced
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 2 tbsp Tomato paste
- 400 g Crushed tomatoes
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Cayenne pepper (adjust to taste)
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 ml Stock or water
- 2 tbsp Fresh cilantro, chopped (optional for garnish)
- 1 Red chili, sliced (optional for extra spice)
Instructions
Rinse the rice under cold water until the water runs clear. Cook according to the package instructions and set aside, keeping it warm.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef or lamb. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 6-8 minutes.
Stir in the tomato paste, crushed tomatoes, ground cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Mix well and cook for 2 minutes to bloom the spices.
Pour in the stock or water and bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer gently for 10-12 minutes, stirring occasionally, until the flavors meld together and the sauce thickens.
In a separate large pan, heat the remaining tablespoon of olive oil over medium heat. Add the baby spinach and sauté for 1-2 minutes until wilted. Season lightly with salt and pepper.
To serve, layer each plate with a portion of rice, followed by the spicy mince, and top with sautéed spinach.
Garnish with chopped cilantro and sliced red chili, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.1 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 398 mg | 31% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3865 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
