Chicken And Rice With Bacon Food

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

CHICKEN AND RICE WITH BACON

Steps:

• Preheat oven to 325.
• Line large baking dish with bacon.
• Pour rice evenly over top of bacon.
• Place chicken on top of rice.
• Season chicken with salt, pepper, poultry seasoning and paprika.
• Mix together soup, broth, milk and pour over chicken and rice.
• Cover and bake for 3 hours at 325.
• Uncover and bake for 15 minute more.

CHICKEN, BACON AND RICE

Steps:

• Cut chicken breast into 2 pieces and wrap a piece of bacon around each. Fry in small amount of olive oil to crisp bacon, set aside while you saute rest of ingredants.
• Saute onion, garlic till tender, add mushrooms and butter, saute till almost cooked.
• Add rice and cook while stirring till browned.
• Mix soup, broth, seasonings to equal 2 cups. Pour into pan and bring to simmer.
• Place chicken back on top of rice mixture, Cover and place in oven at 350 degrees for about 45-60 minutes.

BACON AND CHICKEN FRIED RICE

Steps:

• Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.
• Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
• Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. Remove bacon to a plate lined with paper towels. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. Cut bacon into small pieces.
• Return wok to medium-high heat and heat reserved bacon drippings. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.

ONE POT BACON FRIED RICE

Steps:

• Heat a nonstick pot over medium high heat.
• Add bacon and cook for a few minutes until crisp. Remove bacon from pot and keep aside. Crumble it when it cools down a bit. Don't throw away the bacon fat.
• In the same pot with bacon fat, add sesame oil, onion, garlic, frozen vegetables and saute for a few minutes until they are tender.
• Push these vegetables to one side of the pot and add eggs.
• Scramble them until fully cooked.
• Mix them together with the veggies.
• Add boiled rice, cooked bacon, soy sauce, Sriracha sauce, salt, pepper and mix everything together.
• Garnish with some more cooked bacon and lots of green onions. Enjoy!

CHEESY CHICKEN RICE WITH BROCCOLI AND BACON

Steps:

• Add the diced bacon to a very large skillet or dutch oven and turn heat to medium high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Meanwhile, dice the chicken into bite-sized pieces. Season generously on both sides with salt and pepper.
• When the bacon is crisp, use a slotted spoon to remove to a plate. If needed to grease the bottom of the pan, add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the plate with the bacon.

CHICKEN & BACON FRIED RICE

Steps:

• Mix dressing, soy sauce and crushed pepper until blended.
• Cook and stir bacon in large skillet on medium heat until bacon is crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add chicken to drippings in skillet; cook on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Add rice and peas; cook and stir 5 min.
• Stir in mangos, onions and dressing mixture; cook 2 min. or until chicken is done and all ingredients are heated through. Top with nuts and bacon.

CHICKEN & BACON PASTA

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

CHICKEN AND BACON FRIED RICE

Steps:

• Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip them over. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then cut into small pieces.
• Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
• Add the chicken, bacon, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Taste the rice and add salt, only if needed. Enjoy!