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£5.95Price per unit
£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large saucepan, then fry the bacon over a medium heat for about 10 minutes, until beginning to colour. Remove ¾ from the pan and set aside. Continue to fry the remaining bacon until crisp, then scoop it out and set aside. Rinse the rice until the water runs clear, then drain.
Tip the onion and pepper into the pan, then cook for 10 minutes, or until softened and beginning to colour. Stir in the garlic, cook for 1 minute more, then stir in the rub and tomato purée. Cook, stirring often, for another minute.
Stir the drained rice, the reserved bacon, plum tomatoes and stock into the pan. Season, then bring to a simmer, breaking up the tomatoes with a wooden spoon. Cover, reduce the heat and continue to cook for 20-25 minutes, until the rice is cooked and the liquid has been largely absorbed. Spoon the rice into bowls, then top with the crisped bacon bits and a few chilli flakes to serve.
You can use chopped chicken or sausages in place of the bacon, and for extra smokiness use smoked paprika, smoked salt or chopped chargrilled peppers.
Typical values per serving when made using specific products in recipe
Energy | 2,109kJ/ 502kcals |
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Fat | 16g |
Saturated Fat | 4.1g |
Carbohydrates | 65g |
Sugars | 8.8g |
Fibre | 5.7g |
Protein | 20g |
Salt | 1.8g |
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