• Boil a half-full kettle. 
• Once boiled, pour the water into a saucepan with 1/4 tsp salt on high heat. Boil the rice, 10-12 mins.
• Once cooked, drain, pop back in the pan and cover.

• Meanwhile, heat a frying pan on medium-high heat (no oil).
• Once hot, fry the pork mince and sliced mushrooms, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
• While the pork and mushrooms cook, open the remaining sachets. Drain and rinse the mixed beans.

• Add the peri peri seasoning, passata, beans, sugar and water (see pantry for both) to the pork. Cook, 4-5 mins. 
• Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
• Remove from the heat and stir through the smoky base paste, butter (see pantry) and half the cheese.
• Taste and season with salt and pepper. Add a splash of water if it's too thick.

• Share rice between serving bowls.
• Top with the smoky peri peri pork and veg and sprinkle over the remaining cheese.

Enjoy!