Using a medium size casserole, sweat 1 chopped large onion, before adding 500g beef mince, a chefs pinch of salt and a small pinch of sugar – cook until lightly browned.
Next, stir 2 Tbsp of tomato puree and fry briefly to remove any bitter flavour before adding 2 chopped tomatoes and 100g long grain rice. Stir everything together then add around 350 ml of beef stock.
Cover and cook according to the rice cooking time, so somewhere between 10 and 20 minutes – aim to reduce almost all the liquid – although you may need to add more if it dries out too quickly.
Taste and season before finally tossing in 400g baby leaf spinach, and cooking for a few minutes to wilt. Turn off the heat, cover and leave the dish to steam for at least 10 minutes.
Serve with a good dollop of yoghurt to mix in.