Confetti Rice

By Kathy C.

*Taste of Home Family Favorites Recipe (doubled)
Nutritional Facts
2/3 cup equals 202 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 198 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.

Ingredients

• 2 cup uncooked long grain rice
• 1 pound sliced bacon, diced
• 2 cup diced carrots
• 2 cup diced celery (*I leave this out)
• 1 cup fresh or frozen peas
• Salt, to taste
• Soy sauce, optional

Preparation

Step 1

Cook rice according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1/3 cup drippings.

In same skillet, saute carrots and celery in drippings until crisp-tender. Add the rice and peas; cook and stir until heated through. Stir in bacon. Serve with soy sauce if desired.

**May be made ahead, refrigerated, and then reheated in casserole dish or fried briefly in skillet.

VARIATION: I put all ingredients in rice cooker to cook (with 4-5 cups water). Bacon is the only thing that needs to be precooked before adding to rice cooker. Can wait to add peas & bacon until just before serving.