Ready in 50 minutes

Ingredients
350g long-grain rice
2 tbsp ground cumin
2 litres vegetable stock, hot
1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, crushed
3 celery sticks, chopped
2 x 400g cans kidney beans in water, drained and rinsed
Small handful chopped fresh coriander
2 handfuls baby spinach
150g okra, blanched
1 tbsp chopped fresh thyme
Pinch of smoked paprika

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