Rice recipes from Belgium

Belgium

RICE WITH CHICKEN AND VEGETABLES
From my personal Authentic Recipe Collection
A hearty chicken dish which is used as a main dish in Belgium. Serve with tossed salad.
This recipe is easy to make, and can be made under one hour.

Ingredients - Serves 4-6

6 streaky bacon slices, diced
2 oz. [1/4 cup] butter
2 chicken breasts, skinned, boned and cut into strips
2 medium-sized onions, thinly sliced and pushed out into rings
2 large green peppers, white pith removed, seeded and coarsely chopped
8 oz. small button mushrooms, wiped clean and halved
10 oz. [1 2/3 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
5 medium-sized tomatoes, blanched, peeled and chopped
10 oz. canned sweetcorn, drained
½ teaspoon dried thyme
I teaspoon salt
1/2 teaspoon black pepper
I/4 teaspoon celery salt
I/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce(optional)
15 fl. oz. [I 7/8 cups] chicken stock
2 oz. [1/2 cup] Parmesan cheese,grated

Preparation

- In a medium-sized flameproof casserole, fry the bacon over moderate heat for 5 minutes or until it is crisp and golden and has rendered most of its fat. Scrape the bottom of the pan frequently with a spatula to prevent the bacon from sticking.
- Using a slotted spoon, remove the bacon from the casserole and drain it on kitchen paper towels. Set aside on a large plate.

- Add half of the butter to the casserole. When the foam subsides, add the chicken strips and fry them, stirring frequently, for 6 to 8 minutes or until the chicken is lightly browned.

- Using the slotted spoon, remove the chicken from the casserole and set it aside with the bacon.

- Add the onions and peppers to the casserole and fry, stirring frequently, for 5 minutes. Add the mushrooms and fry, stirring frequently, for a further 3 minutes.

- Using the slotted spoon, remove the vegetables from the casserole and set them aside with the chicken.

- Add the remaining butter to the casserole and, when the foam subsides, add the rice. Fry, stirring constantly, for 3 minutes. Stir in the chicken, bacon and vegetables, the tomatoes, sweetcorn, thyme, salt, pepper, celery salt, cayenne and the Worcestershire sauce, if you are using it. Stir well to mix and pour over the stock.

- Bring the liquid to the boil, stirring constantly. Reduce the heat to very low, cover the pan and simmer for 20 minutes, or until the rice is cooked and tender and has absorbed all the liquid.

- Remove the casserole from the heat. Transfer to a serving dish, sprinkle over the Parmesan and serve.

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