One Pot Cheesy Chicken Bacon Rice

This one pot dinner is all about the bacon. We’re using Finnebrogue’s Smoked Back Bacon, made without nitrites and packed with rich, savoury flavour. It crisps up beautifully and brings serious depth to every bite. Add juicy chicken, shortcut microwave rice, a dollop of cream cheese and plenty of melty cheddar, and you’ve got a quick, comforting dinner the whole family will love. One pan. Big flavour. Bacon-first brilliance.

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Ingredients

frozen peas 150 g
red onion 1 (chopped)
garlic granules 2 tsp (chopped)
Finnebrogue smoked back bacon 4 (chopped)
chicken breast 320 g (sliced)
dried mixed herbs 1 tsp
chicken stock cube 1
basmati microwave rice 500 g
cream cheese 60 g
grated cheddar cheese 50 g

Method

Prep the ingredients

Take the peas out of the freezer to defrost them.
Peel and chop the red onion.
Chop the Finnebrogue Smoked Back Bacon and chicken breast into small pieces.

Cook the ingredients

Heat a dash of oil or spray in a large frying pan or wide saucepan over a medium heat.
Add the chopped bacon and fry for 4 - 5 minutes until just crisp, Remove the bacon from the pan.
Add the chicken to the pan with the dried mixed herbs and cook for 5 minutes, then stir in the red onion and garlic granules and cook for 3 minutes.
Make up the chicken stock cube with 125ml boiling water per serving (500ml if cooking for 4).
Open the microwave rice pouches and scatter the rice into the pan, you may need to break it up a bit with the back of a spoon.
Add the chicken stock, peas and half the cooked bacon. Simmer for another 5 minutes until the chicken is cooked through.

Finish the dish & plate up

Heat the grill to high.
Stir in the cream cheese and mix well. Check the seasoning and adjust to taste. Scatter over the grated cheddar and the rest of the bacon, then pop under the grill for a few minutes until the cheese melts.
Plate up and enjoy!

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