Spanish Rice

• 4 cloves garlic
• 2 T olive oil
• 1 onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 4 tomatoes, sliced
• 125g green beans
• 2 baby eggplants, sliced
• 1 t paprika
• ¼ c raisins
• 1 ½ c rice
• 3 c boiling chicken stock

Heat oil in saucepan and fry the vegetables. Cook about 10 minutes.

Stir in raisins and paprika.

Place in casserole dish and sprinkle with rice. Pour over the stock.

Bake for about 30 minutes at about 180 C.

Serve with Spicy Pork Skewers.