Cabbage, rice and bacon

    Cabbage, rice and bacon

    20saves
    50min


    4 people made this

    About this recipe: This one pot meal feeds 4 to 6 people. It's cheap, easy, tasty and a great way to sneak in 5 a day . . .

    saftbrummie West Midlands, England, UK

    Ingredients
    Serves: 6 

    • 1 tablespoon sunflower oil
    • 450g (1lb) bacon, diced
    • 2 large onions, peeled and thinly sliced
    • 1 tablespoon chicken seasoning
    • black pepper to taste
    • 2 tablespoons tomato puree
    • 2 tins tomatoes
    • 500g easycook long grain rice
    • hot water as needed
    • 1 whole savoy cabage, shredded

    Method
    Prep:10min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Use a large saucepan preferably one you would use for a stew. Heat oil, add bacon pieces and fry till brown on high heat.
    2. Reduce heat, add onions and cook and stir until softened.
    3. Add seasonings and tomato puree. Stir in the tinned tomatoes.
    4. Slowly add the bag of rice whilst stirring. Pour in the hot water from the kettle until it is twice as high as the mixture; bring to the boil.
    5. Add the cabbage and give it a good stir. Reduce the heat and simmer with the lid on until the water is mainly absorbed. Stir regularly to gain even cooking and to stop sticking.
    6. Turn it off, leave the lid on and leave for 10 minutes. The rice will continue to absorb the water and this allows the dish to cool slightly before eating, as this dish does keep the heat.
    7. Stir before serving and allow to cool for a little longer for younger children and enjoy.

    Substitution

    Fresh tomatoes may be used instead of tinned.

    Tip

    Cool it and you can eat as a rice salad.

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    What size of tins of tomatoes do use? - 20 Jan 2014

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