i have to admit, this rice is sinful. my hubby loves bacon. so i tried to some up with a side dish that included it. the rice worked perfectly. i added some smoky paprika to enhance the bacon. the butter...well, it just makes everything better! 🙂 using bouillon cubes are very economical. they are not even a fraction of the cost of chicken stock. of course, feel free to sub in chicken stock if you like. to lighten up this dish, you can certainly use turkey bacon and less butter. but man, is it good as is.
- 1 tablespoon olive oil -
- 2 tablespoons butter -
- 4-5 slices of bacon - chopped
- 1/2 onion - chopped
- 2 cloves garlic - minced
- 2 1/4 cup long grain rice -
- 1 teaspoon paprika -
- 4 cups chicken stock - *bouillon based
in a medium saucepan, heat the olive oil over medium-high heat. add the bacon and saute, tossing frequently, until brown and crispy, about 6 to 8 minutes. stir in the onion and garlic and cook for 5 minutes until soft. add in the rice and paprika. stir until the rice is lightly toasted, about 3 -4 minutes. stir in the chicken stock. bring the mixture to a boil, scraping up the brown bits on the bottom of the pan. lower to a simmer and cover. cook until the rice is tender and all the liquid has been absorbed, about 20 minutes. let sit for a minute before you fluff it.