Allegra McEvedy's savoury rice recipe

• 125 g (4.4oz) Thick-cut streaky bacon, cut into 1cm cubes
• 2 tbsp Ground nut oil or light olive oil or rapeseed oil
• 1 Large onion, thinly sliced (I used red for colour)
• 0 Half green chilli sliced
• 2 Cloves garlic rough chopped
• 1 Large breast chicken (250g) (marinated overnight in lemon & thyme if you fancy) cut into med sized chunks
• 400 g (14.1oz) Cups of rice (if you ever see it use `Kilombero' rice from Malawi as it's very specially fluffy, but otherwise basmati works fine)
• 700 ml (24.6fl oz) Chicken stock
• 0 Handful of coriander, rough chopped
• 4 tbsp Peanuts
• 1 Green pepper, sliced small
• 0 Half a spring onion, sliced
• 0 Squeeze of lemon
• 0 Salt
• 0 Pineapple to serve in if you fancy a retro moment

1. As above, whether or not you have lightly roasted or raw ones you'll want to put them through the oven again to get the colour darker and bring the flavour out - 170C/340F for about 20 mins.
2. Once roasted leave to cool and then blend, leaving a few for the top.
3. In your fave large cooking pot, heat the oil and fry off the bacon until golden.
4. Stir in the onions and sweat down for a further 5 mins, then add the garlic and green chilli.
5. Stir in the diced chicken and rice and fry everybody for a few minutes making sure the rice doesn't stick, then add the stock and a little salt and put a lid on it.
6. From when it comes to a simmer it takes about 10 mins like that, then turn the heat right down and leave for another 10 mins.
7. Stir in the ground peanuts, half the pepper and coriander and give it a good taste for seasoning.
8. Do the pineapple thing if you want, otherwise just serve hot or cold, finishing with the remaining three greeneries, a squeeze of lemon and a final scattering of nuts.

bacon, ground nut oil, onion, green chilli, garlic, chicken, rice, chicken, handful of coriander, peanuts, green pepper, onion, lemon, salt, pineapple

Taken from www.lovefood.com/guide/recipes/11201/allegra-mcevedys-savoury-rice (may not work)