Boil a small pot of water add stock cubes and dissolve then add rice and cook till about three quarters ready. Drain but save the stock water and set aside. Add onions, carrot & corn to a very hot fry pan with a dash of olive oil and fry till corn has defrosted and water has evaporated. With the stock you set aside earlier add a few spoons full to the fry pan and stir through. Once evaporated repeat this about three times. Then add rice. Stirring constantly add a generous amount of stock stirring till it has almost completely evaporated and remove from heat. Gently fold in spinach and season lightly with salt and pepper and serve.

This will work with chicken added. Try not to over season as the stock is quiet salty and will be a seasoning in its self. I would even suggest some chopped coriander to add at the end for a bit if freshness. Some peas would also be nice. Just be creative and let me know what else you find works well :)