250ml (1 cup) Spekko Long Grain Parboiled Rice
125g bacon, chopped
1 large onion, chopped
125 ml (½ cup) chopped celery
1 red chilli, seeded and chopped
1 small red pepper, seeded and chopped
2 x 400 g cans red kidney beans, drained
30 ml (2 tbsp) chopped parsley
125 ml (½ cup) chopped spring onions with leaves
30 ml (2 tbsp) tomato sauce
7,5 ml (½ tbsp) Worcestershire sauce
30 ml (2 tbsp) tomato paste
salt and freshly ground black pepper to taste
1.Cook Spekko Rice according to the instructions on the pack. Drain and keep warm.
2.Fry bacon in a heavy-based pot over a medium heat until almost crispy. Remove and set aside.
3.Sauté onion, celery, chilli and pepper in the same pan until tender, but still crunchy. Add beans, bacon and remaining ingredients to the pan.
4.Season to taste, cover and simmer for 30 minutes or until heated through. Serve on rice.