Chicken, Bacon & Vegetable Chive Rice …
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Ingredients …
  • 1 ½ cups uncooked brown rice
  • 1 tablespoon olive oil
  • 5 rindless bacon rashers
  • 1 brown onion
  • 1 clove garlic, crushed
  • 1 small yellow capsicum, chopped
  • 1 ½ cups corn kernels
  • 1 cup water
  • 1 chicken stock cube
  • 1 cup chopped barbecue chicken
  • 1 cup frozen peas, steamed
  • ½ cup parmesan cheese, grated
  • ⅓ cup light sour cream
  • ¼ cup chives, chopped
  • 1 tablespoon chives, chopped, extra
  • extra parmesan cheese, grated
Method …
  1. Place the brown rice in a pot with water. Using the ratio of 1.5 cups water to 1 cup of rice, you will need 2 ¼ cups of water. Bring the rice and water to the boil, with the pot uncovered. Once boiling, reduce the heat to a low simmer and cover the pot with a lid. Allow the rice to simmer for 20 minutes before turning off the heat and allowing the rice to sit covered for at least a further 10 minutes. Remove the lid, test the rice and fluff with a fork. Leave uncovered and set aside. Remember, brown rice will take longer to cook than white rice.
  2. Add the olive oil to a large frypan and saute the bacon until just browned for approximately 3 minutes.
  3. Add onion and garlic and cook for approximately 3-4 minutes until onion is soft.
  4. Add capsicum and cook for a further minute.
  5. Add rice and stir through until lightly coated with the oil. Add the corn, water and chicken stock cube and cook, stirring until water has been absorbed.
  6. Add chicken, peas, parmesan cheese, sour cream and chives and stir until combined and heated through.
  7. Remove from heat and serve garnished with extra chives and parmesan.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2016/04/24/chicken-bacon-vegetable-chive-rice/