Oven Baked Rice With Chicken & Bacon
Created by MuggsnMuffins on March 10, 2016
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Recipe #23092
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter
- 4 ounces white onion, finely chopped (1/2 medium onion)
- 2 cloves garlic, minced
- 8 ounces dry rice (1 cup dry arborio rice)
- 1/2 cup dry white wine
- 2 cups chicken broth
- 9 ounces cooked chicken (2 cups, cubed)
- 1/2 cup peas (fresh cooked, or frozen, thawed)
- 3 to 4 ounces bacon (3-4 slices, cooked crumbled)
- 1/2 cup parmesan cheese, grated
- Salt and freshly ground pepper, to taste
How to Make
-
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.
Nutritional Facts
- 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