Baked Pesto and Ba­con Rice

Serves 4-6, Prep 15 mins, Cook 30 mins

New Idea - - New Food Ideas -

1 tblsp olive oil 200g short-cut ba­con rash­ers, chopped 1 onion, finely chopped 400g jar to­mato and basil pasta sauce 3½ cups chicken stock 2 cups medium grain rice 1½ cups shred­ded moz­zarella 2 tblsps bot­tled basil pesto Baby rocket leaves, to serve

1 Grease a large, oven­proof dish (14-cup ca­pac­ity). 2 Heat oil in a large saucepan over a medium heat. Add ba­con and onion. Cook, stir­ring oc­ca­sion­ally, for about 5 min­utes, or un­til soft. 3 Stir in sauce and stock. Bring to boil. Stir in rice. Trans­fer to pre­pared dish. Stir in 1 cup of the cheese un­til just com­bined. Cover tightly with greased foil. 4 Cook in a hot oven (200C) for 25 min­utes. Re­move from oven. Dis­card foil. 5 Dol­lop over pesto. Sprin­kle with re­main­ing cheese. Cook for a fur­ther 5 min­utes, or un­til rice is ten­der and cheese is melted.

Serve im­me­di­ately with rocket leaves.

TIP Try re­plac­ing ba­con with mush­rooms for a veg­e­tar­ian op­tion.

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