Baked Pesto and Bacon Rice
Serves 4-6, Prep 15 mins, Cook 30 mins
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.