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Peel and cut your potatoes so that they all have a similar size and shape.
Wash and cut your broccoli so that they all are a similar size.
Finely chop your carrot and onion.
Boil rice according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
Heat olive oil in a pan, add carrot and onion, nutmeg and thyme and fry at a lower temperature for several minutes.
Turn up the heat to medium and add Potatoes to your pan and fry for 5 minutes, stirring occasionally.Then add Broccoli and fry for 5 minutes.Finally, add Black Beans and Spinach and fry for 5 extra minutes.
Preheat your oven to 200°C (400°F).
Lower the heat, add sour cream to your pan and mix.
Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.
Add the cooked rice to your pan and mix evenly.
Spread your ingredients evenly into a casserole dish.
Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.