150 g (5 oz) jar mussels in vinegar, drained
125 g (4 oz) can brislings, drained
2 tablespoons vegetable oil
2 onions, chopped
250 g (9 oz) long-grain rice
400 g (14 oz) can tomatoes
600 ml (1 pint) chicken stock
2 cloves garlic, crushed (optional)
1 bay leaf
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
100 g (4 oz) runner or French beans, cut into 5 mm(1/4 inch) lengths
salt and freshly ground black pepper
1 Heat the oil in a large frying-pan, add the onions and fry gently for about 10 minutes until browned. Stir in the rice and cook until the oil is absorbed, about 2 minutes.
2 Add the tomatoes and their juices, the stock, garlic, if using, bay leaf, turmeric, cinnamon, and the beans. Season to taste with salt and pepper and bring to boil, stirring. Lower the heat, cover pan and simmer for 20 - 25 minutes until the rice is tender and most of the liquid has been absorbed.
3 Gently stir in the mussels and brisling and allow to heat through for 3-4 minutes. Serve straight from the pan, while piping hot.
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