Champagne Rice

1. 1

   In a heavy bottom pan melt the butter and add the onions. Cook for about 3 minutes and add the bacon.

2. 2

   Cook until the onions are translucent and the bacon is starting to crisp up.

3. 3

   Add a 1/3 cup of champagne to the pan and let it cook for a minute.

4. 4

   Add the rice, stir well until all the liquid is absorbed by the rice.

5. 5

   Add the remaining champagne, stirring and insuring it will not overspill as it may do to the effervescence of the champagne.

6. 6

   Lower the heat, semi-cover with a lid and simmer for 15 minutes. Stir occasionally and add chicken stock if becomes too dry.

7. 7

   Season with salt and pepper.

8. 8

   Cook another 10 to 15 minutes or until the rice is cooked to desired doneness.

* Per serving · 4 servings · Values may vary.

No additional tips available.