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Categories:
bacon onion portobello mushrooms Arborio rice chicken broth thyme ground black pepper Parmesan cheese
Viewed: 62 - Published at: 3 years agoIngredients
- 2 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
- 1 onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
- 1/2 lb. portobello mushrooms, gills removed, mushroom caps and stems chopped
- 1 cup Arborio rice, uncooked
- 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
- 1/8 tsp. dried thyme leaves
- 1/4 tsp. ground black pepper
- 2/3 cup KRAFT Shredded Parmesan Cheese
Method
- Heat oven to 300 degrees F.
- Place 2-qt.
- casserole in oven to warm.
- Meanwhile, cook bacon in large skillet on medium heat until crisp.
- Remove bacon from skillet, reserving 1 Tbsp.
- drippings in skillet.
- Drain bacon on paper towels.
- Add onions to drippings in skillet; cook and stir 3 min.
- Add mushrooms; cook 10 min.
- or until mushrooms release most of their liquid, stirring occasionally.
- Add rice; cook and stir 1 min.
- Stir in broth, thyme and pepper; bring just to simmer.
- Remove from heat.
- Crumble bacon; stir into rice mixture.
- Spoon into warmed casserole; cover.
- Bake 30 to 35 min.
- or until rice is tender and most of the liquid is absorbed.
- Add cheese; stir until melted.
