Picardy Rice
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INGREDIENTS 4 streaky slices bacon, diced
2 tablespoons butter
2 shallots, finely chopped
2 small green peppers, pith removed, seeded and cut into julienne strips
2 medium-size tomatoes, blanched, peeled, and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 cups long-grain rice, washed, soaked in cold water for 30 minutes and drained
2-1/2 cups hot chicken or vegetable stock
1 pound cooked chicken, cut into stripsIn a flameproof casserole, fry the bacon over moderate heat for 5 minutes or until it is crisp and has rendered most of its fat. Scrape the bottom of the casserole frequently with a wooden spoon to prevent the bacon from sticking.
With a slotted spoon, remove the bacon from the casserole and drain it on paper towels. Crumble and set aside.
Add the butter to the casserole. When the foam subsides, add the shallots and green peppers and fry, stirring frequently, for 3 to 4 minutes or until the shallots and soft and translucent but not brown. Stir in the tomatoes, salt, pepper, and thyme. Add the rice and stir well to coat the grains. Pour in the stock and bring to the boil, stirring occasionally.
Reduce the heat to low and simmer stirring occasionally, for 15 to 20 minutes. Stir in the chicken and simmer for another 5 minutes, or until the rice is cooked and tender and has absorbed the cooking liquid.
Remove the casserole from the heat and spoon the rice mixture into a large, warmed serving dish. Sprinkle over the fried bacon and serve immediately.
Makes 4 to 6 servings