Cheesy Bacon and Veggie Rice Slice
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If you’re looking for a tasty meal to take to your next gathering, then look no further than this Cheesy Bacon and Veggie Rice Slice recipe. It’s sure to be a hit with its range of irresistible flavours that will leave your guests wanting more! But if you don’t have any special plans and simply want a relatively healthy and budget-friendly dish to enjoy at home, you can serve it up with a fresh autumn salad to keep your belly and taste buds satisfied.
Here are the ingredients you need:
1. A tbsp of olive oil
2. A small brown onion, chopped
3. Four short-cut bacon rashers, chopped
4. Two garlic cloves, crushed
5. A 250g pkt of microwavable long-grain rice
6. 200g of sweet potato, peeled, coarsely grated
7. A head of broccoli, cut into florets, chopped
8. A cup of frozen peas
9. 150g of grated Devondale Colby Cheese
10. Five eggs, lightly whisked
11. Ground paprika, to serve (optional)
12. Green salad, to serve
13. Tomato chutney, to serve
First, preheat the oven to 190 degrees Celsius. Then, line a 16cm x 26cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.
After that, heat a tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onions and bacon, then cook for 5 minutes until the vegetables are light brown. Add the garlic and let it cook for 30 seconds before transferring all the contents of the pan to a large bowl so they can cool for a bit.
Heat the rice following packet directions, then add them to the bacon mixture along with the grated sweet potato, broccoli, peas, and cheese. Make sure all of the ingredients are thoroughly combined before adding in the 5 lightly whisked eggs. Season with a little bit of salt and pepper.
Spoon the mixture into the prepared pan and press down firmly. Smooth the surface and sprinkle with the remaining cheese. You can also opt to lightly sprinkle each piece with some paprika if desired.
Pop the pan in the oven for half an hour or until golden brown. Once cooked, set it aside for 5 minutes. Cut into pieces and serve each delicious slice with some fresh garden salad and chutney for that extra zing of flavour. Enjoy!
Source: Taste
Here are the ingredients you need:
1. A tbsp of olive oil
2. A small brown onion, chopped
3. Four short-cut bacon rashers, chopped
4. Two garlic cloves, crushed
5. A 250g pkt of microwavable long-grain rice
6. 200g of sweet potato, peeled, coarsely grated
7. A head of broccoli, cut into florets, chopped
8. A cup of frozen peas
9. 150g of grated Devondale Colby Cheese
10. Five eggs, lightly whisked
11. Ground paprika, to serve (optional)
12. Green salad, to serve
13. Tomato chutney, to serve
First, preheat the oven to 190 degrees Celsius. Then, line a 16cm x 26cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.
After that, heat a tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onions and bacon, then cook for 5 minutes until the vegetables are light brown. Add the garlic and let it cook for 30 seconds before transferring all the contents of the pan to a large bowl so they can cool for a bit.
Heat the rice following packet directions, then add them to the bacon mixture along with the grated sweet potato, broccoli, peas, and cheese. Make sure all of the ingredients are thoroughly combined before adding in the 5 lightly whisked eggs. Season with a little bit of salt and pepper.
Spoon the mixture into the prepared pan and press down firmly. Smooth the surface and sprinkle with the remaining cheese. You can also opt to lightly sprinkle each piece with some paprika if desired.
Pop the pan in the oven for half an hour or until golden brown. Once cooked, set it aside for 5 minutes. Cut into pieces and serve each delicious slice with some fresh garden salad and chutney for that extra zing of flavour. Enjoy!
