Went really well with spiced lamb, better with a plainer meat than a rich sauce or casserole.
In a heavy pan (preferably one that has a lid for later), fry in a little oil:
- 1 onion
- 1 orange pepper
- 6 whole cloves
- 6 whole peppercorns
- 2 inch stick of cinnamon
- 2 heaped tablespoons cut mixed peel (or diced citron, or shredded tangerine peel)
- 2 handfuls carrot batons
When it's all soft and smelling spicy, stir in a cup or so of preferred rice (tonight was easy cook brown Italian), and cover with boiling water, some chicken stock concentrate or salt to taste.
Cook slowly-ish, for about half an hour, with a lid on. In the last few minutes, nibble a grain or two of rice to check it's cooked, add a little fat (butter, or fat off the meat if you're having it with a roast), and raise the heat to boil off the liquid.
Take the cinnamon stick out, and warn people about the cloves and peppercorns.