175 g (6 oz) long grain rice
450 ml (3/4 pint) chicken stock
1 tablespoon oil
3 streaky bacon rashers, rinded and chopped
1 large onion, thinly sliced
1 green pepper, cored, seeded and thinly sliced
400 g (14 oz) canned tomatoes
350 g (12 oz) cooked chicken meat, chopped
2 cooked spicy sausages or frankfurters, sliced
salt pepper
450 ml (3/4 pint) chicken stock
1 tablespoon oil
3 streaky bacon rashers, rinded and chopped
1 large onion, thinly sliced
1 green pepper, cored, seeded and thinly sliced
400 g (14 oz) canned tomatoes
350 g (12 oz) cooked chicken meat, chopped
2 cooked spicy sausages or frankfurters, sliced
salt pepper
method
1. Put the rice and stock in a saucepan and bring to the boil.
2. Cover and simmer gently until the rice is tender and the liquid has been absorbed.
3. Meanwhile, heat the oil in another saucepan and fry the bacon, onion and green pepper until the onion is softened.
4. Stir in the tomatoes, chicken, sausage or frankfurter slices, salt and pepper.
5. Add the rice, mix well and cook for a further 10 minutes.
2. Cover and simmer gently until the rice is tender and the liquid has been absorbed.
3. Meanwhile, heat the oil in another saucepan and fry the bacon, onion and green pepper until the onion is softened.
4. Stir in the tomatoes, chicken, sausage or frankfurter slices, salt and pepper.
5. Add the rice, mix well and cook for a further 10 minutes.
serving amount
serves 4
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