Published Saturday, 06 February, 2016 by AnitaYouDontSpeak4Me
1 Chop and fry 1 big fat onion and 2 cups bacon with butter &/or oil, stirring when necessary til bacon cooked and maybe just a teensy bit browned. A large non-stick pan is best.
2 Add a pinch of each of the mixed herbs, coriander & cumin and continue stirring gently for a minute or so.
3 Add 3/4 cup rice per person (this serves 2-3)and stir til rice starts to go clear.
4 Make pint of stock with 1 or 2 stock cubes (chicken or ham are best) plus 2 teaspoons of tomato puree. Stir well and add a cupful to the rice. Add a sloosh of wine if you like at this point too.
5 When the stock has disappeared (keep stirring making sure it doesn't stick) add the tin of tomatoes and another cup of stock. Cook and stir til it's absorbed.
6 Keep adding stock followed by water if necessary until the rice is cooked. With the last liquid I often add a cup of chopped spinach/mange tout/kale.
7 Add a squirt of ketchup,salt and pepper and stir for the last time. Enjoy the creamy tomatoey goodness with salad or bread or whatever you think. We sometimes add some parmesan too.
Get the full Mushroom Alfredo Spaghetti Squash recipe here! studentrecipes.com/recipes/vegetarian/mushroom-spaghetti-squash