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Cheesy Rice Pilaf:.
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In a heavy, medium saucepan, melt the butter over medium-high heat.Add the chopped onions and bell peppers and cook until soft, about 4 minutes.
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Add rice, salt, and bay leaf and cook for 1 minute.
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Add the stock and stir.
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Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes.
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Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes.
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Remove from the heat and let sit covered for 10 minutes.
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Remove the bay leaf and fluff the rice with a fork.
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Stir in the cheese and parsley.
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Chicken:.
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In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes.
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Transfer with a slotted spoon to paper towels.
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Season the chicken with the Essence, and add to the fat in the pan.
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Cook, stirring occasionally, for 5 minutes.Transfer to a plate.
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Melt the butter in the pan.
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Add the onions and pepper and cook until soft, about 4 minutes.
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Stir in the garlic and cook for 30 seconds.
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Add the mushrooms and thyme and cook until the mushrooms give off their liquid, about 5 minutes.
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Add the chicken stock and bring to a boil, stirring to deglaze the pan.
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Add the chicken, lower the heat, and simmer until heated through, 1 to 2 minutes.
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Add the bacon and green onions, and stir well.
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Remove from the heat and serve over the Cheesy Rice Pilaf.
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Garnish with parsley.
