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Grrrrreat Chicken and Rice Cakes with Bacon


  • 1 cup chicken broth

  • 1/2 cup long grain rice

  • 4 slices turkey bacon

  • 2 eggs, beaten

  • 1 cup plain breadcrumbs

  • Salt and freshly ground black pepper

  • 1/2 cup store-bought salsa

  • 1/2 cup sour cream

  • Salt and freshly ground black pepper


In a medium size saucepan over high heat, bring the chicken broth to a boil and add the rice. Reduce heat and simmer, uncovered, until the rice is tender, about 16-18 minutes. Transfer to a medium size bowl and let cool.

While the rice is cooking, in a medium size, nonstick skillet, cook the bacon over medium-high heat until crisp, about four minutes. Remove the bacon from the pan, reserving the bacon fat to cook the rice cakes.

Finely chop the bacon and add it to the cooled rice. Mix in the egg and breadcrumbs and season with salt and freshly ground black pepper. Combine thoroughly and score the mixture to make four equal-size portions. Wet your hands so the rice doesn't stick to you and form the portions into thin cakes.

Reheat the bacon fat in the skillet and cook the rice cakes over medium heat for four minutes on each side. Top human portions with a dollop of sour cream and salsa, and make it a Tex-Mex night!