Cajun Smoky Bacon Rice
- 2 tbsp olive oil
- 300g smoked bacon, chopped
- 300g long grain rice
- 1 chopped onion
- 1 chopped green capsicum
- 3 chopped garlic cloves
- 4 tsp cajun spice mix
- 1 tbsp tomato puree
- 400g tin of plum tomatoes
- 500ml chicken stock
- Pinch of chilli flakes
- Fry the bacon in the oil for 10 mins or until golden, then remove ¾ of the bacon from the pan and set aside. Fry the remaining bacon until crispy, then set aside. Meanwhile, rinse the rice and drain well.
- Tip the capsicum and onion into the pan and cook until softened. Stir in the garlic, cook for a minute more, then stir in the cajun spices and tomato puree. Cook for another minute, then stir in the rice, reserved bacon, tomatoes and stock, season well, cover and simmer for 25 mins. Once the rice is cooked, spoon into bowls and top with the crispy bacon and a pinch of chilli flakes.
45 mins
4 serving