Cajun-style smoky spiced rice

Name: Cajun-style smoky spiced rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp Essential Olive Oil; 300 g pack Essential British Smoked Bacon Thick Back Rashers, chopped; 300 g Essential Long Grain Easy Cook Rice; 1 Essential Onion, finely chopped; 1 Essential Green Pepper, chopped; 3 clove/s garlic, finely chopped; 4 tsp Cooks' Ingredients Deep South Cajun Rub; 1 tbsp Essential Tomato Purée; 400 g can Essential Plum Tomatoes; 500 ml chicken or vegetable stock, made with a cube; 1 pinch chilli flakes, to serve

With its heady mix of fennel seeds, paprika, basil, and chilli, our Cajun rub adds masses of flavour to this satisfying one pot. With just 10 minutes of prep, you’ll be able to multitask as it sizzles and simmers to perfection.

4.5 out of 5 stars(3) Rate this recipe

HealthySource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

Please 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.

2 tbsp Essential Olive Oil
300g pack Essential British Smoked Bacon Thick Back Rashers, chopped
300g Essential Long Grain Easy Cook Rice
1 Essential Onion, finely chopped
1 Essential Green Pepper, chopped
3 clove/s garlic, finely chopped
4 tsp Cooks' Ingredients Deep South Cajun Rub
1 tbsp Essential Tomato Purée
400g can Essential Plum Tomatoes
500ml chicken or vegetable stock, made with a cube
1 pinch chilli flakes, to serve

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.

Cook’s tip

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