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Bacon and spinach rice

Ingredients 7
Servings 4


  • 125
    shoulder bacon, cut into pieces
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • half green pepper, finely chopped
  • 3
    spinach leaves
  • 375
    cooked rice
  • salt and coarsely ground black pepper to taste


Fry the bacon in a pan until done. Add the onions, garlic and green pepper and stir-fry until soft. Remove the stems of the spinach leaves and rinse the leaves under water. Roll the leaves together and shred. Add to the bacon mixture and stir-fry lightly. Season to taste with salt and pepper and add the rice. Heat until warmed through. Serves 4.

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