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Finely chop the spinach. Wash and drain then set aside.
Heat oil in a large saucepan then cook onions for 5-6 minutes or until golden. Add meat and stir for 5 minutes. Add cumin and black pepper and stir for 1 minute.
Add tomato paste, chopped tomato, water and MAGGI Chicken Stock cubes. Bring to boil, cover and simmer over low heat for 1 hour or until meat is tender.
Add spinach and rice and simmer for another 10-15 minutes or until rice is cooked.
Per Portion of 300g
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