May 04, 2015


Butter - 250 gms
Onion - 1 (chopped)
Streaky bacon rashers - 50 gms (derinded and chopped)
Long grain rice - 175 gms
Chicken stock- 600 ml
Green pepper - 1 (chopped)
Mushrooms - 100 gms (sliced)
Cooked chicken - 225 gms (diced)
Canned or frozen sweetcorn kernels - 100 gms
Salt and pepper


  • Melt the butter in  a large frying pan. Add the onion and bacon and fry un til golden.
  • Stir in the rice and cook for one minute, then stir in the stock.
  • Add the green pepper and mushrooms and bring to the boil. Cover and simmer gently for 20 minutes.
  • Stir in the chicken, corn and salt and pepper to taste.
  • Cover again and simmer for a further for 10-15 minutes or until;l the rice is tender and all the stock has been absorbed. Stir with a fork and serve hot.

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