350g basmati rice, rinsed under cold water
8 rashers smoked bacon, fat removed, chopped
1 large red onion, diced
4 sticks celery, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 teaspoon celery seeds, crushed (you can find these in most wholefood shops and sometimes supermarkets)
2 teaspoons smoked paprika
2 teaspoons Ras el Hanout
Pinch of saffron
3 bay leaves
400g tin chopped tomatoes
2 tablespoons tomato puree
600ml chicken stock
4 spring onions, chopped
In your pan cook the bacon over a medium heat until starting to crisp, remove from the pan and set aside.
In the same pan saute the onion, celery and peppers until softened.
Add the spices and fry for a few minutes to infuse the pan.
Add the bacon back in along with the rest of the ingredients, leaving the spring onions for now, give a good mix and cover and simmer on a low heat stirring occasionally until all liquid is absorbed and the rice is cooked.
Remove the bay leaves and stir through the spring onions and serve straight away alongside a salad for a main meal or as a side dish to something else.