3 tablespoons olive oil
1 large onion, sliced
1 green capsicum
2 cups chopped, peeled tomatoes
1 teaspoon sugar
salt
freshly ground pepper
pinch ground cloves
1 bay leaf
1 cup long grain rice
8 thick frankfurters, split lengthways
1 large onion, sliced
1 green capsicum
2 cups chopped, peeled tomatoes
1 teaspoon sugar
salt
freshly ground pepper
pinch ground cloves
1 bay leaf
1 cup long grain rice
8 thick frankfurters, split lengthways
method
1. Heat oil in a saucepan and gently fry onion until transparent.
2. Remove seeds and white membrane from capsicum, and chop.
3. Add to onion with tomatoes and sugar, salt and pepper to taste, ground cloves and bay leaf.
4. Simmer for approximately 10 minutes.
5. Add the rice, stir thoroughly and cover saucepan with lid.
6. Simmer for 20 minutes, or until rice is tender.
7. During cooking add water gradually to keep the mixture moist.
8. Split frankfurters in half lengthways and halve each piece.
9. Arrange some of the quartered frankfurters around the side of a greased deep ovenproof dish.
10. Layer remaining frankfurters alternately with the rice mixture in the centre.
11. Cover with aluminium foil and cook in a moderate oven 180-190°C (350-375°F) for 30 minutes until well heated.
2. Remove seeds and white membrane from capsicum, and chop.
3. Add to onion with tomatoes and sugar, salt and pepper to taste, ground cloves and bay leaf.
4. Simmer for approximately 10 minutes.
5. Add the rice, stir thoroughly and cover saucepan with lid.
6. Simmer for 20 minutes, or until rice is tender.
7. During cooking add water gradually to keep the mixture moist.
8. Split frankfurters in half lengthways and halve each piece.
9. Arrange some of the quartered frankfurters around the side of a greased deep ovenproof dish.
10. Layer remaining frankfurters alternately with the rice mixture in the centre.
11. Cover with aluminium foil and cook in a moderate oven 180-190°C (350-375°F) for 30 minutes until well heated.
serving amount
serves: 4
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