scant 1/2 (us) cup (100 ml) olive oil
200 g (7 oz) long grain rice
1 clove of garlic
400 g lean bacon
3 medium sized Spanish onions (300 g approx)
4 tomatoes (200 g approx)
4 cups (1 litre) 1 3/4 pint general household stock
200 g (7 oz) long grain rice
1 clove of garlic
400 g lean bacon
3 medium sized Spanish onions (300 g approx)
4 tomatoes (200 g approx)
4 cups (1 litre) 1 3/4 pint general household stock
accompaniments
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method
1. Heat the oil in a pan, add the rice, and fry until golden-brown.
2. Skin and crush the garlic and stir it into the rice.
3. Chop the bacon into small pieces about 1cm square.
4. Skin and slice the onions and tomatoes.
5. Fry the bacon gently in a deep saucepan until the fat begins to run.
6. Add the onions and tomatoes, and fry gently until the onion is transparent.
7. Stir in the rice.
8. Add the stock, heat to boiling point, cover, and simmer gently for about 1 hour.
2. Skin and crush the garlic and stir it into the rice.
3. Chop the bacon into small pieces about 1cm square.
4. Skin and slice the onions and tomatoes.
5. Fry the bacon gently in a deep saucepan until the fat begins to run.
6. Add the onions and tomatoes, and fry gently until the onion is transparent.
7. Stir in the rice.
8. Add the stock, heat to boiling point, cover, and simmer gently for about 1 hour.
serving amount
serves 4 - 6
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