Cheesy Rice Bowls with Maple Bacon

Cheesy rice, kicked up with onion and garlic, and studded with crisp, homemade, maple bacon. The best part is, the bacon cooks as the rice cooks and the whole dish comes together in about 30 minutes. Easy, breezy, stunning side dish.

About the paper baking cups: Paper baking cups are sold with the other baking accessories in the grocery store and at big box retailers. Choose any shape you want. Don't want to purchase them? No problem, just use ramekins.

Cheesy Rice Bowls with Maple Bacon

Cooking spray
6 strips bacon
1 tablespoon pure maple syrup
1 cup rice
2 cups chicken broth, beef broth or water
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded Mexican cheese blend, plus a little more for sprinkling over top

Preheat the oven to 400 degrees. Coat 4 paper baking cups or ramekins with cooking spray.
Line a large baking sheet with parchment paper. Place the bacon strips on the baking sheet and roast for 20 minutes, until browned but still chewy. Set aside. Reduce the oven temperature to 350 degrees.
Meanwhile, in a medium saucepan, combine the rice, broth, olive oil, garlic powder, onion powder, salt, and pepper. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender. Fold in 1/2 cup of the cheese blend.
Spoon the mixture into the baking cups or ramekins. Top with a little more cheese.
Chop the bacon into small pieces and place on top of the cheese. Arrange the baking cups or ramekins on a baking sheet and place the baking sheet in the oven. Bake for 10 minutes, until the cheese melts.

Serves 4