Publications
Prep Time: 10 minutes
Servings: 4
Cooking Time: 25 minutes
Ingredients
- 50 ml - olive oil
- 125 g - bacon, chopped
- 1 - red onion, thinly sliced
- 1 - red pepper, seeded and diced
- 2 - carrots, grated
- 15 ml - mild curry powder
- 5 ml - each mustard and fennel seeds
- 250 ml - uncooked jasmine rice
- 125 ml - frozen peas
- - about 500ml stock
- - handful of chopped parsley
Method
This colourful dish is a feast for the eyes!
1 Heat the oil and fry the bacon until golden brown and cooked through. Stir in the onion, sweet pepper and carrots and cook until glossy. Add the spices and rice and stir until all the grains are coated with oil. Stir in the peas and pour in the stock, cover and simmer until the rice is cooked (about 20 minutes). Top up the liquid if necessary.
2 Sprinkle with parsley and serve.
Tip: For a deluxe variation, add cooked prawns or chicken bites.
