Bacon, corn and Rice

This is a lovely easy mixture that you can serve hot, or cold, tossed in dressing.


  • 1-2 rashers lean bacon
  • 2 tsp oil
  • 1/2 cup (90 g/3 oz) Basmati rice
  • 1/4 cup (45 g/2 oz) red lentils
  • liquid from canned corn
  • water
  • 1/4 tsp salt
  • 1-2 spring onions, chopped
  • 1 cup drained, canned corn
  • fresh herbs — parsley, basil, dill or oreganum (optional)

Cooking Process

  1. Chop the bacon into small pieces and heat in the oi until lightly browned.
  2. Stir in the rice and lentils, cook for about a minute, then add the liquid from the corn, made up to 2 cups (500 ml/16 fl oz) with water, and the salt.
  3. Bring to the boil over a high heat, then cover and simmer gently for 15 minutes, or until the rice and lentils are tender and the liquid evaporated.
  4. Stir in the finely chopped spring onions and the drained corn, and add the chopped herbs if using them.


You may use a smaller can of kernel corn for this ( I use a 440g can); and I sometimes add a finely chopped red pepper just before the rice is cooked.

Bacon, corn and Rice

Bon Apetite!

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Bacon, corn and Rice