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butter bacon crunch rice in a black cast iron skillet
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4 from 2 votes

Buttered Bacon Crunch Rice

Plain white rice is given a face lift with bacon flavored browned bits and a sprinkle of nuts.
Course: Side Dish
Cuisine: American

Ingredients

  • 2 cups basmati rice
  • 2 tbsp canola oil, divided
  • 2 tbsp butter, divided
  • 8 slices thick cut bacon, diced
  • 1 1/2 cups chopped white onion
  • 4 cloves garlic, minced
  • 1/2 cup chopped pecans
  • salt & pepper, to taste

Instructions

  • Cook the rice, according to package directions, until just before it's done. Drain and set aside.
  • In a large cast iron skillet, over medium high heat, cook the bacon using tongs to flip as necessary. When cooked crisp, remove to a paper towel lined plate to drain.
  • Add 1 tbsp each of the oil & butter to the still hot skillet. Stir in the onions, scraping up any bacon bits stuck to the bottom. Season liberally with salt and pepper, and continue stirring while the onions cook, just until softened. Stir in the garlic, cooking just until fragrant-about a minute. Using a slotted spoon, remove the onion mixture from the skillet, and set aside.
  • Add the remaining oil & butter into the hot skillet, and let it heat up. When it's nice and hot, add half of the rice to the skillet and spread out to form an even layer. Spread half the onion mixture out over top, and repeat the layers. Reduce the heat to medium low.
  • Spread a sheet of parchment paper out over the rice. Seal the skillet tightly with aluminum foil. Cook the rice roughly 30 minutes, or until the rice is lightly golden browned on the bottom. Using a firm spatula, scrape up any browned bits from the bottom of the skillet and stir them into the rice. Stir in the bacon. 
  • Serve the rice topped with the pecans and enjoy!