Instructions

1. Put rice into a large sieve and run under cold water until the water runs mostly clear. Leave to drain.
2. In a large pot, heat olive oil over medium low heat. Once hot, add the sliced leek and gently sauté, stirring occasionally, until tender. Add the garlic and cook for another 20-30 seconds, stirring as it cooks.
3. Add the drained rice and toss well until coated in oil. Increase heat to medium then add the water and bring to a simmer. Once simmering, lower heat to low, place the lid on the pot, and leave to simmer for 15 minutes.
4. While the rice is cooking, place frozen spinach in a heat-proof bowl and submerge in a kettle of just-boiled water to thaw. Once thawed, leave to drain in a large sieve. You can help it drain by pressing the spinach with the back of a spoon. Once drained, use a pair of clean kitchen scissors to cut the spinach into smaller pieces.
5. Remove pot of rice from heat, still with the lid on, and leave to stand for a further 5-10 minutes to finish steam cooking. Tip: If rice is a bit wet after steaming, you can set it over very low heat with the lid off, tossing occasionally, to help excess water evaporate.
6. Add the drained and chopped spinach to the rice, along with the lemon zest. Add juice from half a lemon if you want a subtle citrus flavour, or juice from the whole lemon if you prefer more of a bright zing (I prefer the bright zing!), then season lightly with a bit of salt and pepper.
7. Toss well to distribute the spinach through the rice. Taste for seasoning and add more salt and pepper if needed.
8. Serve hot.