Name: Raid-the-fridge rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 6 rashers streaky or back bacon chopped; handful closed-cup mushroom halved; 1 tbsp sunflower or vegetable oil; 1 small onion chopped; 1 garlic clove, crushed; 150g long-grain rice; 300ml (1 mug) hot chicken or vegetable stock, made with a cube; handful grated cheddar or other hard cheese

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Raid-the-fridge rice

Raid-the-fridge rice

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

Ready in 25 minutes

A star rating of 3.9 out of 5.6 ratingsRate

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Great for when all you have left in the fridge are the basics - bacon, mushrooms and a bit of cheese

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Ingredients

Nutrition

Units:

MetricUS

6 rashers streaky or back bacon

chopped
handful closed-cup mushroom

halved
1 tbsp sunflower or vegetable oil
1 small onion

chopped
1 garlic

clove, crushed
150g long-grain rice
300ml (1 mug) hot chicken

or vegetable stock, made with a cube
handful grated cheddar

or other hard cheese

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Nutrition: per serving

kcal549
fat24g
saturates9g
carbs68g
sugars2g
fibre1g
protein19g
salt2.32g

Method

step 1

Heat a large, non-stick saucepan and tip in the bacon. Fry for a few mins over a medium heat, until the fat has started to come out of the bacon. Add the mushrooms, turn up the heat a little, then fry for another 3-4 mins until the mushrooms are cooked through and golden and the bacon is crisp. Tip onto a heatproof plate and keep warm, either in a low oven or covered with foil.
step 2

In the same pan, heat the oil, then gently fry the onion for 5 mins or until soft. Add the garlic and fry for another min, then tip in the rice. Pour in the stock, stir once and bring to the boil. Turn down to a gentle simmer and cook for 10 mins, until almost all of the liquid has gone. The rice will be a little underdone at this point. Take off the heat, give it a stir and cover with a lid (or a big plate). Leave for 5 mins to finish cooking in its own steam.
step 3

Stir most of the cheese through the rice, then season to taste. Serve in bowls topped with the bacon and mushrooms and the rest of the cheese sprinkled over.

Recipe from Good Food magazine, October 2006

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A star rating of 3.9 out of 5.6 ratings

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