Seafood And Rice Stew

• 1 tbsp olive oil
• 1 strip bacon, chopped
• 1 None red pepper, seeded, chopped
• 1 None onion, chopped
• 2 cloves garlic, crushed
• 2 tsp chili powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 4 cups vegetable or fish stock
• 3/4 cup long-grain rice
• 1 None bay leaf
• 1 None baby eggplant, sliced
• 3.5 oz green beans, trimmed, halved
• 1 None tomato, chopped
• 1 lb seafood marinara mix
• None None Cilantro, to serve
• None None Toasted bread, to serve

1. In a large frying pan, heat oil on high. Saute bacon, pepper and onion for 3-4 minutes, until onion is tender. Stir in garlic and spices and cook for 1-2 minutes, until fragrant.
2. Add stock, rice and bay leaf. Bring to a boil, then educe heat to low and simmer, covered, for 10-15 minutes, until rice is very tender.
3. Mix in eggplant, beans and tomato. Simmer for 5 minutes. Add seafood and cook, stirring, 2-3 minutes, until seafood is cooked through. Season to taste. Top gumbo with cilantro and serve with toasted bread.

olive oil, bacon, red pepper, onion, garlic, chili powder, ground coriander, ground cumin, vegetable, longgrain rice, bay leaf, baby eggplant, green beans, tomato, seafood marinara, cilantro, bread

Taken from recipes-plus.com/api/v2.0/recipes/26775 (may not work)