Step 1:

  • 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.
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