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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a big modification of a recipe I found on . Even my two-year-old loves it! Ingredients:
1 cup uncooked rice |
1-1/4 cups chicken broth |
1-1/2 cups water |
1 small white onion, chopped |
2 cloves garlic, minced |
2 tablespoons butter |
8oz colby jack cheese, shredded |
1/8 tsp white pepper |
1/4 tsp dried basil leaves |
1/4 - 1/2 tsp cajun seasoning, such as tony chachere's |
1 small tomato, chopped |
2-3 strips bacon |
1 chopped green onion top |
Directions:
1. Bring 1-1/4 cups broth and 1-1/2 cups water to a boil; add rice, cover and simmer for 10 minutes then let sit. Do not drain.
2. Meanwhile, saute onion in butter until soft, adding garlic after 5 minutes.
3. Heat oven to 350.
4. Add seasonings to rice and stir.
5. Add onion and cheese to rice, and then stir until cheese is melted, turning heat back on very low if needed.
6. Add tomato and stir gently, so as not to mash the tomato.
7. Spray 2qt. casserole with butter Pam; pour rice mixture into dish.
8. Bake for 20 minutes, or if rice is too wet, turn oven down to about 300 or lower and bake 10 minutes longer.
9. Meanwhile, fry and crumble bacon.
10. When rice mixture is done, take out of oven and garnish with bacon and green onion.
11. Excellent side dish! Looks nice, too.
12. Recipe may not double exactly, by the way, depending on which type or brand of rice you use.
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