• Preheat oven to 240°C/220°C fan-forced. 
• Thinly slice leek. Roughly chop baby spinach leaves.
• In a large frying pan, heat the butter with a dash of olive oil over mediumhigh heat. Cook leek, stirring, until softened, 4-5 minutes. 
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Stir in 
tomato paste and Mexican Fiesta spice blend (reserving a pinch for the
corn) and cook until fragrant, 1 minute.

• Meanwhile, place corn cobs on a lined oven tray. 
• Drizzle with olive oil, season with salt, sprinkle with a pinch of the reserved 
Mexican Fiesta spice blend and toss to coat. 
• Roast until tender and slightly charred, 15-20 minutes.
TIP: Cut the corn cobs in half before cooking for easier eating. 

• To pan with leek, add basmati rice, the water and stock concentrate 
(see ingredients), stir, then bring to the boil. 
• Reduce heat to low and cover with a lid. 
• Cook for 10 minutes, then remove from the heat and keep covered until the 
rice is tender and water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam, so don’t peek! 

• To the pan with rice, stir in chopped spinach until combined. 
• Divide Mexican rice between bowls. Serve with corn cobs. 
• Drizzle smokey aioli and crumble fetta cubes over corn. 
• Tear over coriander to serve. Enjoy!