1 tbsp coconut oil
1 onion, peeled and chopped
3-4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
100g/4oz carrots, trimmed, peeled and diced finely
175g/6oz long grain brown rice
450g/1lb diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
450ml/ ¾ pint chicken stock, warmed
1 red pepper, deseeded and finely chopped
2 tbsp freshly chopped coriander
Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.
Add stock and pepper to pan and simmer until rice is tender
Sprinkle with chopped coriander and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).