Indulge in the delicious and comforting one-pan rice. This dish combines natural sweetness of butternut squash with a medley of savoury ingredients.


200g ox liver; cleaned
30ml oil
2 onions; sliced
5g (1tsp) BBQ spice
Salt, to taste
2 cloves garlic; chopped
1 red chilli; sliced
500g butternut; cubed
200g rice; washed
500ml (2 cups) chicken/beef stock
100g spinach; torn


  1. Cut ox liver into 5mm pieces using a sharp knife.
  2. Heat oil in a large saucepan over medium heat. Add onions and sauté for 10 minutes or until slightly browned.
  3. Add cut ox liver to the onions and continue to brown for 8 minutes. Season with BBQ spice and salt, stir and set liver aside.
  4. Return saucepan to heat and drizzle oil. Add garlic, red chilli and butternut to the saucepan and cook, stirring for 5 minutes.
  5. Add rice to the saucepan and stir to coat.
  6. Pour stock in saucepan, stir then cover with lid and simmer on medium-low heat for 15 minutes.
  7. Return ox liver to the saucepan, add spinach, cover and heat for 3 minutes or until spinach is wilted.

Recipe by Hope Malau from Hopeful foods