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.
Step 2:
2 Add a pinch of each of the mixed herbs, coriander & cumin and continue stirring gently for a minute or so.
Step 3:
3 Add 3/4 cup rice per person (this serves 2-3)and stir til rice starts to go clear.
Step 4:
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.
Step 5:
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.
Step 6:
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.
Step 7:
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.
