A vibrant and spicy rice bowl topped with melty cheese and a medley of fresh vegetables, perfect for a quick and satisfying lunch.
A vibrant and spicy rice bowl topped with melty cheese and a medley of fresh vegetables, perfect for a quick and satisfying lunch.
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1 cup (190 g) Rice
2 (sliced) Chilies
1 cup (113 g, shredded) Cheese
1 cup (30 g, chopped) Spinach
2 cloves (minced) Garlic
1 inch (2.5 cm, minced) Ginger
1 medium (peeled and diced) Potatoes
4 (sliced) Radishes
1. In a pot, cook the rice according to package instructions (about 15-20 minutes).
2. Meanwhile, in a skillet, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger, sauté for 1 minute until fragrant.
3. Add the diced potatoes and cook for about 5-7 minutes until they start to soften.
4. Stir in the chopped spinach and sliced chilies, cooking for another 3-4 minutes until the spinach wilts.
5. Once the rice is done, fluff it with a fork and add it to the skillet, mixing it with the vegetables.
6. Sprinkle the shredded cheese over the rice and veggies, cover the skillet, and let it sit for 2-3 minutes until the cheese melts.
7. Serve hot, garnished with sliced radishes on top.
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