Ingredient:
2 tbsp olive oil
8 spring onions, sliced
3 smoked bacon rashers, rinds removed, diced
2 garlic cloves, crushed
250 g (8 oz) long grain rice
1×200 g can tomatoes
3 tbsp chopped parsley
2 bay leaves
1 small green chilli, halved, deseeded, and thinly sliced
½ tsp turmeric
½ tsp cumin seeds
1 tsp fresh thyme leaves
1×400 g can red kidney beans or black-eyed beans, drained and rinsed
375 ml (13 fl oz) chicken stock
1 lime, cut into wedges, to serve

Method:
Heat the oil in a pan, add the spring onions and bacon, and cook for about 5 minutes or until the bacon is crisp. Add the garlic and cook for 2 minutes.

Add the rice and stir to coat the grains in the oil, add the tomatoes with their juice, 2 tbsp of the parsley, the bay leaves, chilli, turmeric, cumin, and thyme, and cook for 2 minutes.

Add the beans and stock and bring to a boil. Cover and cook over a low heat for 15 minutes until the rice is tender and the liquid has been absorbed.

Sprinkle with remaining parsley, and serve at once, with lime wedge.