A smattering of things from life and food
From my personal Authentic Recipe Collection
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.