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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 4 servings |
||
| Calories 422 | ||
| Calories from Fat 185 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.6g | 31% | |
| Saturated Fat 9.7g | 48% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 1301mg | 54% | |
| Potassium 217mg | 6% | |
| Total Carbohydrate 47.2g | 15% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 4.1g | ||
| Protein 11.3g | 22% | |
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Ingredients
- 2 teaspoons chicken bouillon granules
- 1 tablespoon butter
- 1 cup uncooked long-grain white rice
- 2 tablespoons butter
- 1 (10 ounce) package frozen peas, thawed
- 3 tablespoons grated parmesan cheese
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 4 slices bacon, cooked and crumbled
Directions
1
In a saucepan add bouillon crystals and 1 Tbs butter to 2 cups water and bring to a boil.2
Lower heat to low, stir in rice and simmer, covered, about 20 minutes.3
Add 2 Tbs butter, peas, salt and pepper; if necessary, add a little more water.4
Increase heat to medium and cook about 10 minutes until peas and rice are cooked and water is absorbed.5
Add bacon, mix light and cook another minute or so just to heat through.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: AZPARZYCH
On Mar 30, 2008
This was good with the rice and peas together; an easy one-dish side to go with anything just about. Made for PAC Spring 2008, I am not always excited about making white rice (never ate it until met DH who ate it every other day for dinner). This was good though, the bouillon gave the rice flavor and the addition of bacon gave it a little something extra. The only change I made was I took it off the heat as soon as I added the bacon rather than letting it heat through, I wanted the crunch. Will make again, it is better than having plain white rice with tons of butter and salt on it!!!
From: Ginny Sue
On May 26, 2007
Versatile side dish that could match well with so many entrees. Wonderful flavor and pretty presentation on the plate. I did not add the salt because bouillon is already so salty.
From: Marie
On Mar 17, 2005
I have a similar recipe for this, but it does not have bacon in it and that added great flavor to this dish. I do not like the saltiness of bouillon cubes, so I used a can of chicken broth and enough water to make the 2 cups. Wonderful side dish. Thanks so much for sharing this recipe.
From: Lauralie41
On Sep 9, 2006
DH loved this rice! I used chicken broth instead of water to simmer the rice and did not add butter, also used turkey bacon and sprinkled with parmesan cheese before serving. A great side dish for judih's Judi's Meatloaf.
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