6 to 8 servings
1/2 pound bacon, chopped (see Option)
1 small onion, chopped
2 cups long- or whole-grain rice, divided
2 (10-1/2-ounce) cans condensed chicken broth
1 (16-ounce) package frozen peas and carrots
1.In a large skillet, cook the bacon and onion over medium-high heat for 8 to 10 minutes, or until the bacon browns. Stir in 1 cup rice and cook for 4 to 5 minutes, or until the rice is golden and the bacon is crisp.
2.Add the broth, the remaining 1 cup rice, and the peas and carrots; mix well. Bring to a boil, cover, and reduce the heat to low. Simmer for 20 to 25 minutes, or until the liquid is absorbed and the rice is tender.
OPTION: This dish is traditionally made with pancetta, which is from the same cut of meat used for bacon, but it's salted, not smoked. Any type of bacon will give this its rich flavor.
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