Ingredients
- 2 tablespoons olive oil
- 1 large red onion, finely chopped
- 1–2 cloves garlic, crushed
- 2 rashers bacon, finely chopped
- 1½ cups (300 g/9⅔ oz) long-grain rice
- 1 red or green capsicum, diced
- 150 g (4¾ oz) ham, chopped
- 425 g (13½ oz) can chopped tomatoes
- 425 g (13½ oz) can tomato purée
- 1 teaspoon Worcestershire sauce
- dash of Tabasco
- ½ teaspoon dried thyme
- ½ cup (30 g/1 oz) chopped parsley
- 250 g (8 oz) small cooked and peeled prawns
- 4 spring onions, finely chopped, to garnish
Method
1. Heat the oil in a large heavy-based pan and add the onion, garlic and bacon. Cook, stirring continuously, for 5 minutes, or until the onion is tender. Stir in the rice and cook, stirring, for 2 more minutes, or until well coated.
2. Add the capsicum, ham, tomatoes, tomato purée, Worcestershire sauce, Tabasco and thyme. Stir for 1 minute until well combined and then bring to the boil. Reduce the heat to very low, cover with a tight-fitting lid and cook for 40 minutes.
3. Test the rice-if it is not quite cooked, cover and cook for a further 5–10 minutes, or until tender. Stir in the parsley and cooked prawns. Add salt and freshly ground black pepper to taste. Serve immediately, piled onto a large warm serving plate and garnished with the finely chopped spring onions.
