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Recipe from: 2/17/1999 12:00:00 AM
Ingredients 13
Servings 6


  • 300
    bacon, diced
  • 30
    olive or sunflower oil
  • 400
    uncooked rice
  • 1
    onion, finely chopped
  • 2
    medium sweet peppers, trimmed, seeded and cut into strips
  • 16
    whole garlic cloves, peeled
  • 4
    ripe tomatoes, skinned and coarsely chopped
  • 5
  • 5
  • freshly milled pepper to taste
  • 750
    homemade chicken stock (you may need more)
  • 500
    fresh or frozen shrimp or prawns
  • 45
    finely chopped fresh coriander or parsley


1. Fry the bacon over moderate heat until browned but not crisp. Drain on paper towels and set aside. 2. Heat the oil in a casserole dish on top of the stove, add the rice and sauté for 5 to 8 minutes or until the rice is covered with oil. Mix in the onion and sauté for about 3 minutes, or until softened. 3. Stir in the sweet peppers and cook, stirring and turning, over moderate heat until softened. Add the garlic, tomatoes, bacon, thyme, salt and freshly milled pepper, stirring and tossing them together thoroughly. 4. Gradually add chicken stock and bring to boil. Cover the casserole dish tightly with the lid and cook over low heat for 10 to 15 minutes, adding more liquid if necessary. Then add the shrimp or prawns. 5. Continue to cook, tightly covered for about 10 minutes, or until the stock has been absorbed and the rice is tender. Serve immediately, garnished with coriander.

Read more on: fish/seafood  |  shallow-fry

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