Spinach with Sweet corn and peanuts

That sounds like an unlikely combination. But no, together with rice cooked in stock, bay leaf and herbes de Provence it tasted really good.

I checked the local tourist supermarket for fresh veggies, but the offer is small and quite pricy. I found a package of Dutch baby spinach and decided to have a vegetarian lunch.  Nothing of the meat that was offered spoke to me. I had shopped a small can of sweet corn earlier last week in a Mini Market somewhere in the east of the island and opted for putting it into the spinach and not mix it with the cooking rice.

When I had everything in the pan and the rice was done, I checked the seasoning and had to adjust it a bit, a bag with some leftover Teriyaki peanuts caught my eye.
Some crunch in a dish is always good, so a handfull went into the spinach too.

recipe:
200 g baby spinach
1/4 red onion
1 clove of garlic
1 tbsp olive oil
1 small can of sweet corn
1 handfull toasted flavooured peanuts
chili, salt, pepper, celery seed
1 cube veg stock
1/2 cup of rice
1 bay leaf
1/2 tsp herbes de Provence