|50 ml||fresh chillies — 573|
|125 g||bacon — chopped|
|1||red onion — thinly sliced|
|1||red pepper — seeded and diced|
|2||carrots — grated|
|15 ml||curry powder — mild|
|5 ml||each mustard and fennel seeds|
|250 ml||jasmine rice — uncooked|
|125 ml||peas — frozen|
|fresh parsley — handful, chopped|
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.