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Calico Rice

chef.jackson's picture
Ingredients
  Bacon slices 6
  Mushrooms 1⁄4 Pound, sliced
  Fresh mushrooms 1⁄4 Pound, sliced to make 1 1/2 cups
  Celery 1 Cup (16 tbs), sliced
  Diagonally sliced celery 1 Cup (16 tbs)
  Green onions 1⁄2 Cup (8 tbs), sliced
  Sliced green onions 1⁄2 Cup (8 tbs)
  Canned au jus/Chicken giblet gravy 21 Ounce (2 cans, 10 1/2 ounces each)
  Water 1 Cup (16 tbs)
  Cheese 1⁄2 Cup (8 tbs), shredded
  Quick cooking rice 2 1⁄2 Cup (40 tbs), uncooked
  Shredded cheese 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven to 300°F

MAKING
2. Heat a 2-quart Dutch oven or oven proof casserole over moderate heat .
3. Add the bacon and fry, to render fat, until crisp
4. Remove bacon to a plate using a slotted spoon and crumble when cool. Set aside.
5. Retain 2 tablespoon of drippings in the casserole and drain off the rest.
6. Heat and then add mushrooms, celery and onion.
7. Saute until mushrooms are tender and lightly browned.
8. Tip in the gravy and water stir to mix well.
9. Increase heat to moderate and add rice.
10. Bring to a boil, stirring often to prevent rice from sticking to the sides.
11. Cover with lid and transfer to the middle level of preheated oven.
12. Bake covered 15 minutes.
13. When rice is tender and stock is absorbed stir in the crumbled bacon, using a fork to fluff up rice and lightly mix gently.
14. Top with cheese.
15. Bake for another 5 minutes.
16. Cover again and let rice stand in its steam for 5 minutes for the flavors to be absorbed.

SERVING
17. This is a perfect side dish to grilled meats.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Rice, Mushroom
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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