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From SFI Aug/2002, Page 56.


  • 2 tbsp olive oil
  • 2 rashers rindless bacon
  • 1 capsicum, seeded and chopped
  • 1 onion, diced
  • 2 cloves garlic
  • 2 tsp chilli poweder (I mixed chilli flakes and cayenne pepper)
  • 2 tsp ground oregano (I used normal dried oregano)
  • 1 tsp dried thyme
  • 4 cups vegetable or fish stock
  • 3/4 cup long grain rice
  • 2 bay leaves
  • 2 tomatoes, chopped
  • 1 cup sliced okra (or eggplant)
  • 2 cups cooked chicken, chopped (or roughly shredded)
  • 250g cooked prawns, peeled and chopped.
  • fresh parsley
  • seasonings to taste

What to do

  1. Heat oil in a large saucepan. Saute bacon, capsicum, onion and garlic until tender. Add herbs. Cook for 2 mins.
  2. Add stock, rice and bay leaves. Bring to the boil. Reduce heat. Simmer, covered, for 15 mins or until rice is very tender.
  3. Blend in tomatoes and okra. Simmer for 5 mins.
  4. Stir through chicken, prawns, parsley and seasonings. Cook, stirring, for 1 min. Serve immediately with bread.


  • I used lebanese eggplant, then realised that throwing it in with the tomato is not enough cooking time. Next time use zucchini.
  • Could use a cup of rice to make it go further (may need a little more water/stock).
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