This bacon and corn rice dish can be made and served in one skillet. It goes well with any chicken, pork or veal meal. Or try some bacon and eggs and make this a fmily supper.
| 3 slices bacon
1 cup brown rice
1/2 cup chopped onion
1/2 cup thinly chopped celery
2 1/2 cups chicken broth
2 tsp. chopped fresh parsley
1/2 tsp. black pepper
1 can (8 oz.) corn, drained.
Minced parsley for garnish
| Fry bacon until crisp. Crumble and set aside.
In 1 to 2 tablespoons bacon fat, brown the rice, onion and celery about 10 minutes, stirring often.
Add broth, seasonings and corn.
Cover and cook about 45 minutes. Stir to combine the ingredients. Top with crumbled bacon. Sprinkle with parsley.
|To bake this in a casserole, heat the broth to boiling. Combine and cover. Bake at 375 degrees for 1 hour. No extra salt is added because broth and bacon contain salt.|