Basmati Rice with Romano Beans

Preparation time: 10 minutes; Cooking time: 35 minutes; Serves: 6-8

Ingredients

• 2-4 tablespoons olive oil
• 4 slices bacon, sliced 
• 1 medium onion moon-sliced
• 1 small green pepper diced
• 3 cloves garlic crushed
• ½ teaspoon red chilli flakes or cayenne pepper 
• 2 cups basmati rice washed and drained
• 1 teaspoon paprika 
• ½ cup passata (strained tomatoes) or tomato sauce (N. America) or crushed tomatoes
• 540ml (19 fl.oz, 1½ cups) can romano beans 
• 3 cups stock or 3 cups water + bouillon cube
• Salt to taste

Instructions

1. Heat the oil and cook bacon until browned. (use a large pot)
2. Add the onion, green pepper, garlic and chilli flakes and cook about 5 minutes or until vegetables are softened.
3. Add rice and cook until coated with oil about 3 minutes. Then add the paprika and cook for 1 minute.
4. Add the passata and stir until the rice is fully coated then add the beans.
5. Add the stock, season with salt if necessary and bring the boil. Reduce heat and simmer 12 minutes without lifting the lid.
6. Turn off the heat and leave undisturbed for a further 10 minutes. Lift the lid, fluff the rice and serve immediately.
7. Last Updated: July 24, 2018

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