Ingredients
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6
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bacon
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3/4
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cup
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onion, chopped
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1
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cup
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Blue Ribbon® White Rice
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3
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cups
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chicken broth
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2
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eggs
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1/4
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cup
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butter
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Parmesan cheese
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ground black pepper
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Cooking Directions
In large skillet, fry bacon over medium heat until very crisp. Drain on paper towels. Discard bacon drippings, except for 3-tablespoons. Add onion, sauté until tender. Add rice, toss to coat. Add broth. Cover and simmer 15-minutes. Remove from heat; let stand for 5-minutes - covered.
In a large serving bowl, beat eggs. Add HOT rice and toss to coat (Rice should be hot enough to cook egg. If not, heat in microwave for 30-seconds). Serve hot with butter, Parmesan cheese, ground black pepper, and crumbled bacon.