Savannah Red Rice
2 x tbsp sunflower (or other vegetable oil)
2 x garlic cloves chopped finely
2 x shallots chopped finely
2 x red bell peppers chopped finely
100gr / 3.5 oz pancetta in strips (or bacon)
1 x tsp paprika powder
250gr / 9 oz. rice boiled and cooled
400gr / 14 oz. tin of chopped tomatoes
125ml / 4 oz. passata
125ml / 4 oz. tomato ketchup
1 x tbsp honey
1 x tsp Tabasco sauce
A pinch of salt
Some freshly ground black pepper
2 x tbsps grated parmesan cheese
1 x tbsp unsalted butter (optional)
1.Heat the oil in a non-stick frying pan, add the garlic and shallots and cook for a minute or so on a medium high heat to brown and soften them a little.
2.Put your oven on to heat to 180°C / 350°F.
3.Add the red pepper to your pan, stir through and cook for a few minutes then add the pancetta, mix through and when it is cooked add the paprika powder, tomatoes, passata, ketchup, honey, Tabasco, salt and pepper. Stir through to combine the mix and allow to cook on a simmer for about 5 to 7 minutes just to get the flavours going.
4.Take your pan off the heat, add the rice. I find it easier to stir it through your mix with a fork so that the grains separate, add the butter and the parmesan. There should be enough heat to melt the butter, once melted taste to check for seasoning and add salt and/or pepper if needed.
5.Pour your mix into an oven proof dish and place in the oven for about 30 minutes or until the rice has taken up some of the sauce and become somewhat dryer so that you can fork through it to fluff it a little.