BACON, CORN & CHIVE RICE
Make a double batch and save some for lunch the next day. Swap bacon for 200g thinly sliced button mushrooms. You could use frozen peas instead of corn, if you like.
2 teaspoons vegetable or olive oil 4 bacon rashers, rind removed, chopped 1 brown onion, finely chopped 1 clove garlic, crushed 450g packet microwave brown rice 1½ cups frozen corn kernels, thawed 1 cup boiling water 1/3 cup finely grated parmesan, plus ¼ cup extra, to serve ¼ cup chopped chives, plus 1 tablespoon extra ¼ cup light sour cream
STEP 1 Heat oil in a large saucepan over moderately high heat. Add bacon; cook and stir for 3 minutes or until browned. Reduce heat to moderate. Add onion and garlic; cook and stir for 5 minutes or until soft.
STEP 2 Add rice to pan; cook and stir for 1 minute or until grains are coated. Add corn and the boiling water. Cook and stir for 2 minutes or until all liquid is absorbed. Add parmesan, chives and sour cream; cook and stir for 1 minute or until heated.
STEP 3 Serve topped with extra parmesan and chives.