Bacon, Corn & Chive Rice
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.
- 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.
- 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.
- Serve topped with extra parmesan and chives.
Recipe is from page 61 September 2013 issue of recipes+ magazine.