Name: Baked pesto and bacon rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Ingredients: 1 tblsp olive oil; 200g short-cut bacon rashers, chopped; 1 onion, finely chopped; 400g jar tomato and basil pasta sauce; 3 1⁄2 Cups chicken stock; 2 cups medium grain rice; 1 1/2 cups shredded mozarella; 2 tblsps bottled basil pesto; Baby rocket leaves, to serve

Baked pesto and bacon rice

No need to shop for these tasty meals - just reach into your pantry!

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Serves 4-6

Prep

15M

Cook

30M

Total

45M

Tip: Try replacing bacon with mushrooms for a vegetarian option.

Ingredients

1 tblsp olive oil

200g short-cut bacon rashers, chopped

1 onion, finely chopped

400g jar tomato and basil pasta sauce

3 1⁄2 Cups chicken stock

2 cups medium grain rice

1 1/2 cups shredded mozarella

2 tblsps bottled basil pesto

Baby rocket leaves, to serve

Method

Grease a large, ovenproof dish (14-cup capacity)

2. Heat oil in a large saucepan over a medium heat. Add bacon and onion, Cook, stirring occasionally, for about 5 minutes, or until soft.

3. Stir in sauce and stock. Bring to boil. Stir in rice. Transfer to prepared dish. Stir in 1 cup of the cheese until just combined. Cover tightly with greased foil.

4. Cook in a hot oven (200C) for 25 minutes. Remove from oven. Discard foil.

5. Dollop over pesto. Sprinkle with remaining cheese. Cook for a further 5 minutes, or until rice is tender and cheese is melted.

6. Serve immediately with rocket leaves.

Sarah-Jane Hallett

Peta Dent

Kim Meredith