Hearty Bean and Vegetable Rice Bowl

1.Rinse the rice under cold water until the water runs clear to remove excess starch.

2.In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.

3.While the rice cooks, heat olive oil in a large skillet over medium heat.

4.Add the finely chopped white onion to the skillet and sauté for 5-7 minutes until translucent and slightly golden.

5.Stir in the ground cumin, smoked paprika, and chili powder (if using) and cook for 1 minute until fragrant.

6.Add the kidney beans, sweetcorn, and garden peas to the skillet. Cook, stirring occasionally, for 5 minutes until the vegetables are heated through and well combined with the spices.

7.Season the vegetable and bean mixture with salt and freshly ground black pepper to taste.

8.Once the rice is cooked, fluff it with a fork and gently fold in the chopped spinach leaves and lime juice, allowing the residual heat to wilt the spinach slightly.

9.To serve, spoon the spinach rice into bowls, top with the warm bean and vegetable mixture, and garnish with chopped fresh cilantro if desired.

10.Enjoy your hearty, nutritious, and satisfying vegetarian rice bowl immediately.