This is a great side dish which goes well with meat or fish, or just on its own.
Serves 4 (as a side)
Preparation time: 10 mins
Cooking time: 20 mins
160g Long Grain Rice
375ml Boiling Water
1 Chicken Stock Cube
1 tbs Vegetable Oil
1 Medium Onion
4 Rashers of Back Bacon or 6 Rashers Streaky Bacon
100g White Mushrooms
90g Frozen Petits Pois
1 Bay Leaf
Salt and Pepper
- Put the kettle on to boil and whilst it is boiling rinse the rice thoroughly under the cold tap.
- Place a large pan on the stove. Once the water is boiled add it to the pan and turn on the heat to keep the water simmering. Add the stock cube and then add the washed rice to the pan. Give it one quick stir and place the lid on the pan and leave on a very low heat.
- Whilst the rice is cooking, peel and roughly dice the onion. Heat the oil in a frying pan to a medium heat. Then pop the onion in and sweat down gently for a couple of minutes until the onion begins to go translucent.
- Leave the onions sweating down; slice the bacon into 1 to 2 cm sections. Pop these into the pan with the onions and continue to fry gently.
- Whilst the onions and bacon continue to cook, dice up the mushrooms into small pieces. Place these into the pan to fry with the onions and bacon. Keep frying this mix until the bacon is gently cooked and the mushrooms have softened. Turn off the heat.
- Once the rice has absorbed all the water and is soft add the contents of the frying pan, including any juices, to the rice. Also add a large knob of butter, the peas, the bay leaf and salt and pepper to taste.
- Keep a low heat under the rice and stir occasionally to prevent sticking and in order to mix it all up a bit. Cook for 5 mins to ensure the peas are done.
8. Serve and nom time.We have been known to keep leftovers in the fridge but with this being rice please be careful. Allow it to cool down fully before refrigerating and also if you warm it up make sure it is super heated to kill any bugs.