This crispy bacon and almond rice pilaf makes for the perfect protein based side dish.
|8||Slices Schneiders® Bacon, chopped|
|.5||Yellow pepper, chopped|
|3||Cloves of garlic, minced|
|2 cups||(500 mL) Basmati rice, rinsed|
|.5 cup||(125 mL) Slivered almonds|
|4 cups||(1 L) Chicken broth|
|1 tbsp||(15 mL) Hot sauce|
|1 cup||(250 mL) Frozen peas|
HEAT a large shallow pot over medium-high heat, add bacon, and cook until bacon is cooked but not crisp, about 3-5 minutes. Remove bacon from pot with a slotted spoon, place on a paper towel lined plate and set aside.
REMOVE all but 1 tbsp (15 mL) of bacon fat from pot. Add shallots, pepper and garlic, sauté until vegetables are soft and aromatic.
STIR in rice, almonds and cooked bacon, cook for 1 minute. Pour in chicken stock, hot sauce and peas. Bring to a boil, stirring once. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand for another 15 minutes. Fluff with fork and serve.
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