5 slices
bacon, cut into 1-inch pieces
1 medium
tomato, chopped
1 lb.
boneless skinless chicken breasts, cut into 1-inch cubes
2 cups
water
1 [5.7
oz.] pkg. cheddar broccoli rice
1 tbsp.
butter
1 cup
shredded Cheddar cheese
¼ cup
chopped green onions
 |
| Trying out some Facon we got in the kosher section of Lunds & Byerlys in Minneapolis. |
Cook bacon in large skillet on medium-high heat until crisp.
Add tomato; cook and stir 2 minutes or until softened.
 |
| Not a color combination you see every day! |
Remove bacon and tomato
with slotted spoon.
Stir chicken into skillet; cook and stir 5 minutes or until
no longer pink. Add water, rice mix and butter. Bring to boil. Reduce heat to
low; cover and simmer 20 minutes.
Stir in bacon and tomato mixture. Sprinkle with cheese and
green onions.
 |
| I accidentally used a smaller box of rice than I was supposed to, but that just made everything meatier. |
Cover and cook 5 minutes or until cheese is melted. Remove from
heat. Let stand 5 minutes.
 |
| A nice one-dish dinner! |
My Rating: 4/5 "Nice and meaty and cheesy and comforting. There's a cathartic amount of chopping that goes into cooking it and also a satisfying texture when you're eating it. A little salty, but overall quite happy."
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