Carolina Pilau (Perloo)

1. 1

   Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.

2. 2

   Add the boiling stock, stir, and bring back to the boil.

3. 3

   Add chicken, vegetables, bay leaf, salt and pepper.

4. 4

   Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.

5. 5

   Serving Ideas : Sprinkle with crumbled bacon and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.