BACON BUTTERCRUNCH RICE

BACON BUTTERCRUNCH RICE
BACON BUTTERCRUNCH RICE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 2

    2 cups basmati rice

  • 2 1/2 2 1/2

    1/2 tsp kosher salt, divided

  • 4 4

    4 tblsp vegetable oil, divided

  • 6 6

    6 slices thick-cut bacon, chopped

  • 1 1/2 1 1/2

    1/2 cups chopped onion

  • 1/2 1/2

    1/2 tsp ground black pepper

  • 3 3

    3 cloves garlic, minced

  • 1/2 1/2

    1/2 cup chopped toasted pecans

Directions

In a large saucepan, bring rice, 2 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat; simmer until rice is almost tender, about 12 minutes. Drain. In a 12 inch cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add bacon; cook over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels. Add onion, pepper, and remaining salt to skillet; cook until onions are softened, about 5 minutes. Add garlic; cook for 1 minute. Remove onion mixture from skillet using a slotted spoon. Add remaining oil to skillet. When oil is hot, spread half of rice into bottom of skillet, pressing gently. Sprinkle with half of onion mixture. Repeat with remaining rice and onion mixture. Cover surface of rice with a sheet of parchment paper; cover with lid. Cook over medium-low heat until rice is lightly browned on bottom, about 30 minutes. Using a spatula, scrape browned bits from bottom of skillet into rice. Sprinkle with bacon and pecans.

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