250g long-grain Rice, washed and drained
1 Chicken Stock cube
2 Tbls Oil
1 onion finely chopped
1 clove Garlic, crushed
3 Tomatoes, peeled, seeded and chopped
1 tsp dried Oregano
2.5ml Cayenne Pepper
¼ cup chopped Parsley
Salt, to taste
250g Colcom Streaky Bacon, diced
60g Cheddar Cheese, grated
- Pre-heat oven to 190°C.
- Cook the rice in boiling water with the stock cube added for 5 minutes. Drain and set aside.
- Heat the oil in a saucepan and fry the streaky bacon, remove and drain on a paper towel. Add the onion to the same pan and sauté until softened. Add the remaining ingredients apart from the cheese and bacon. Add the rice and mix through thoroughly.
- Transfer to a greased ovenproof dish and sprinkle over the cheese and the bacon.
- Bake in oven for 15 minutes. Brown the cheese and bacon under the grill just before serving.