Meats Recipes - Barcelona Rice

Ingredients                        

• 8 rashers (slices) streaky bacon, diced

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 green (bell) pepper, diced

• 225 g/8 oz/1 cup long-grain rice

• 400 g/14 oz/1 large can chopped tomatoes

• 150 ml/2/3 cup chicken stock

• 150 ml/2/3 cup dry white wine

• 5 ml/1 tsp paprika

• Salt and freshly ground black pepper

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Method:

1. Dry-fry the bacon until the fat runs. Add the onion, garlic and pepper and fry (sauté) for 3 minutes, stirring.

2. Add the rice and cook for 1 minute, stirring. Add the remaining ingredients, bring to the boil, reduce the heat, cover and simmer gently for 20 minutes or until the rice is tender and has absorbed the liquid.

3. If necessary, boil rapidly for a few minutes to allow any excess liquid to evaporate. Serve piping hot straight from the pan.