Oven Baked Rice With Chicken & Bacon
Recipe: #23092
March 10, 2016
Categories: Side Dishes, Chicken, Rice, White Rice, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Chicken Dinner, more
"Almost similar to risotto but you don't have to worry about standing and constantly stirring it and adding liquids. This is just as creamy and oh so good!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (221.4 g)
- Calories 273.8
- Total Fat - 16.3 g
- Saturated Fat - 6.3 g
- Cholesterol - 133.1 mg
- Sodium - 857.2 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 0.9 g
- Sugars - 1 g
- Protein - 17.7 g
- Calcium - 113.2 mg
- Iron - 2 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425º F.
Step 2
In a large Dutch oven or oven-proof pot, heat butter and oil over medium-high heat and sauté onion until softened and translucent. 6-7 minutes. Add garlic and cook for another 1-2 minutes, or until fragrant.
Step 3
Stir in arborio rice and cook for another 2 minutes, or until toasted (but not burned.)
Step 4
Mix in white wine and cook until almost evaporated, then pour in chicken stock and bring to a boil.
Step 5
Bake for 20-25 minutes, or until liquid is mostly evaporated.
Step 6
Add salt and pepper.
Step 7
Stir in chicken, peas, bacon and parmesan cheese, and mix together.
Step 8
Taste and adjust seasoning, if necessary, and serve hot.
Tips
No special items needed.
0 Reviews
You'll Also Love
