Italian Inspired Bacon and Pesto Pilaf

Once the onion has softened, add the bacon lardons to the saucepan. Stir-fry, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add in the garlic. Stir-fry for 1 min.

Stir the rice into the onion and lardons until coated, 1 min.

Pour in the chicken stock paste and the sugar and water for the rice (see pantry for both amounts). Bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, quarter the baby plum tomatoes.

When the rice is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the tomato chunks, pesto and sun-dried tomato paste until well combined. 

Taste the rice and season with salt and pepper if needed.