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*NEW* Creamy Sweetcorn, Cheddar & Spinach Rice Bake
Serves: 4
Prep: 10 mins
Cook: 25 mins
Cook's tip: This reheats brilliantly, making it ideal for lunchboxes or meal prep – just make sure it’s fully cooled first, before portioning into food-safe containers. Try swapping the sweetcorn for peas or adding a pinch of chilli flakes for gentle warmth. For extra crunch, scatter over toasted breadcrumbs before baking.
Ingredients
250g Carnaroli rice
800ml water
200g frozen sweetcorn
100g spinach, roughly chopped
125g cream cheese
3 spring onions (approx. 45g), finely sliced
2g smoked paprika (1 tsp)
80g mature cheddar, grated (reserve 20g for topping)
Step 1
Preheat the oven to 200°C / 180°C fan / gas mark 6.
Step 2
Add the rice and water to a saucepan and bring to the boil. Reduce to a simmer and cook for approximately 20 minutes until tender and creamy. Drain any excess liquid if needed.
Step 3
Stir through the sweetcorn, spinach, cream cheese, 60g cheddar, spring onions and smoked paprika while the rice is still warm, mixing until creamy and the spinach has wilted. Season to taste.
Step 4
Spoon into a medium baking dish and scatter over the remaining cheddar.
Step 5
Bake for 5–6 minutes until golden and bubbling.
Step 6
Leave to stand for a few minutes before serving or portioning into containers for lunches.
Step 7
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Step 9