Mexican-Style Rice Bowl

More often than not after a long day at work or following a particularly heavy gym session as much as I want to eat wholesome and healthy foods I also crave the stuff that’s less-than-good-for-you! A bowl of cheesy, glutinous carbs for example. Or a hefty, meaty burger perhaps. I’m pretty sure I’m not the only one, so many of us find comfort in the foods we eat.

It’s all well and good to give in to your cravings on occasion; I’m on board with indulging a little here and there but to achieve our weight, fitness or lifestyle goals we need some back-up meals that are quick, simple and satisfying and I have just the ticket for you!

This Mexican-inspired rice bowl uses store cupboard or freezer-friendly ingredients and comes together in a matter of minutes.

It has a good balance of unrefined carbohydrates, protein and healthy fats. It’s packed with veggies but still manages to feel fulfill your cravings for something ‘naughty’.

As brown rice takes a while to cook I often boil a bigger batch than required and store it in the fridge for lunches or to have on standby for quick dinners like this. Just be sure to cool any cooked rice quickly, pop it in the fridge as soon as possible and reheat until piping hot! Cooked rice will keep in the fridge for 2-3 days.

Mexican-style Rice Bowl

Serves 2

½ tbsp rapeseed oil

1 onion, diced

1 garlic clove, minced

1 red or orange pepper

100g frozen sweetcorn

100g frozen peas

200g leftover cooked brown rice

2 big handfuls spinach

2 eggs

Salt and pepper to season

Jalapenos to top

For the sauce

2 tbsp tomato puree

4 tbsp water

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ - 1 tsp chilli powder

First make the sauce, simply mix together all of the ingredients in a small bowl or jug and set aside

Heat the oil in a frying pan; add the onion and pepper and sauté for 5-10 minutes until softened

Add the garlic, followed by the frozen veggies, rice, salt and pepper and continue to cook for a further 5 minutes

Meanwhile, bring a pan of water to a gentle simmer and poach the eggs – I find 2-2½ minutes offers a just set white and a runny yolk

Add the sauce and spinach to the rice and veggies, fold through to wilt and warm through then transfer to a serving bowl

Top with your poached egg and some jalapenos