Seafood And Rice Stew

• 1 tablespoon olive oil
• 1 strip bacon chopped
• 1 red pepper seeded, chopped
• 1 onion chopped
• 2 cloves garlic crushed
• 2 teaspoons chili powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 3/4 cup long-grain rice
• 1 bay leaf
• 1 baby eggplant sliced
• 3 1/2 ounces green beans trimmed, halved
• 1 tomato chopped
• 1 pound marinara seafood
• cilantro to serve
• bread Toasted, 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 stock, longgrain rice, bay leaf, green beans, tomato, seafood, cilantro, bread

Taken from www.yummly.com/recipe/Seafood-and-Rice-Stew-1402992 (may not work)