ACC West Indian 50mins
Accompaniment Pulses Bacon Pork Gluten Wheat Dairy
Free Eggless Caribbean west
Indies North American
Fresh Chicken Stock
Fresh Tomatoes, chopped
tbsp chopped Spring Onions
Chili Pepper, deseeded and finely chopped
teasp Saffron Threads
teasp freshly chopped Thyme Leaves
Long Grain Rice
Rashers Thick Cut Bacon, coarsely chopped
x 400g/14oz tin Black-Eyed Beans, drained
and Black Pepper
Place the stock, tomato, spring onions, chilli, saffron, bay leaf and thyme in a
large saucepan. Bring to the boil then continue to boil for 3 minutes.
Add the rice, stir well then reduce the heat and simmer, uncovered, for 15
minutes, adding a little extra water or stock if necessary.
Meanwhile, heat a frying pan until very hot, add the bacon and fry until cooked
through but not crispy.
Add the bacon, beans, salt and pepper to the rice mixture, mix well and continue
to simmer, uncovered, for 10 minutes, stirring from time to time until the rice
is cooked and all the liquid has been absorbed.
Remove and discard the bay leaf. Serve hot.
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