Serves: 6
Prep Time: 30 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American
Ingredients
| 1 1/2 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 8 | slices bacon |
| 2 | cups shredded cheddar cheese |
| 1 | cup onion minced |
| 1 | cup celery diced |
| 1 | cup stuffed olives sliced |
| 1/2 | tsp. pepper |
| 1 | can condensed cream-of-chicken soup (14 oz.) |
Instructions
1. Preheat oven to 375 degrees F.
2. Cook rice according to package instructions.
3. Fry bacon in large skillet until crisp. Remove from pan. Drain well on absorbent paper; crumble into small pieces.
4. Drain all but 3 tablespoons of drippings from pan.
5. Chop onion and celery. Add onion and celery to pan and cook until tender but not brown.
6. Slice olives. Remove pan from heat and stir in rice, sliced olives and pepper.
7. In a separate saucepan, heat chicken soup and 1 cup cheese until cheese has melted. Add sauce
and bacon to the rice mixture.
8. Turn into a greased 1-1/2 quart casserole; top with remaining cheese. Then bake in 375 degree F oven for 15 minutes.
