2 cups Rice
3 ½ cups Boiling Water
2 Chicken Stock Cubes
3 Onions, cut into strips
2 cloves Garlic, chopped
1 Green Pepper, cut into strips
2 Tbls Sunflower Oil
250g Mushrooms, wiped and sliced
250g Colcom Streaky Bacon, chopped
1 large Tomato, peeled and roughly chopped
½ tsp Salt
Pinch of Black Pepper
- Cook the rice in the boiling water to which the chicken stock cubes have been added, until cooked.
- Gently sauté the onions, garlic and green pepper strips in sunflower oil until soft.
- Add the tomato and sauté for another 5 minutes, add bacon and lastly mushrooms. Season with salt and pepper.
- Mix the vegetable/bacon mixture and the rice lightly together with a large fork.
Serve the rice salad hot.
Makes about 16 servings.