Food for Mind and Body

Serves   4-6
From my personal Authentic Recipe Collection  


Ingredients: 

• 4 streaky bacon slices, diced
• I oz. [2 tablespoons] butter
• 2 shallots, finely chopped
• 2 small green peppers, white pith removed, seeded and cut into julienne strips
• 2 medium-sized tomatoes, blanched, peeled and chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 12 oz. [2 cups] long-grain rice,washed, soaked in cold water for 30 minutes and drained
• I pint [2 1/2 cups] hot chicken or stock
• 1 lb. lean cooked chicken, cut into strips

Preparation:

In a flameproof casserole, fry the bacon over moderate heat for 5 minutes or until
it is crisp and has rendered most of its fat. Scrape the bottom of the casserole
frequently with a wooden spoon to prevent the bacon from sticking.

With a slotted spoon, remove the bacon from the casserole and drain it on kitchen
paper towels. Set aside. Add the butter to the casserole. When the foam subsides, add the shallots and green peppers and fry, stirring frequently, for 3 to 4 minutes or until the shallots are soft and translucent but not brown. Stir in the tomatoes, salt, pepper and thyme.

Add the rice and stir well to coat the grains. Pour in the stock and bring to a
boil, stirring occasionally. Reduce the heat to low and simmer stirring occasionally, for 15 to 20 minutes. Stir in the chicken and simmer for a further 5 minutes, or until the rice is cooked and tender and has absorbed the cooking liquid.

Remove the casserole from the heat and spoon the rice mixture into a large warmed serving dish. Sprinkle over the fried bacon and serve immediately.