Bacon, Corn & Chive Rice

As promised here is the recipe for the yummy and super fast Bacon, Corn & Chive Rice.  This was lovely and creamy, similar to a risotto but without all the effort.  Perfect for a midweek after work dinner.


Bacon, Corn & Chive Rice
Serves 4
Prep 15 minutes
Cook 15 minutes

2 teaspoons vegetable oil
4 bacon rashers, rind removed, chopped
1 brown onion, finely chopped
1 clove garlic, crushed
450g packet microwave brown rice
1 1/2 cups frozen corn kernels, thawed
1/3 cup finely grated parmesan, plus 1/4 cup extra to serve
1/4 cup sour cream.

1. Heat oil in a large saucepan over moderately high heat.  Add bacon, cook and stir for 3 minutes or until browned.  Reduce heat to moderate.  Add onion and garlic, cook and stir for 5 minutes or until soft.
2. Add rice to pan, cook and stir for 1 minute or until grains are coated.  Add corn and 1 cup boiling water.  Cook and stir for 2 minutes or until all liquid is absorbed.  Add parmesan.
3. Serve topped with extra parmesan and chives.

 Recipe is from page 61 September 2013 issue of recipes+ magazine.