Bacon Rice Bowl

Bacon Rice Bowl
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 1/2 cups basmati rice
  • 1/4 cup extra-virgin olive oil
  • 1/2 pound Canadian bacon, cut into 1/2-inch pieces
  • 1 pint grape or cherry tomatoes
  • 1 15 ounce can lentils, rinsed
  • 1 cucumber--peeled in stripes, seeded and cut crosswise 1/2 inch thick
  • 2 scallions, thinly sliced
  • 1/2 cup chopped flat-leaf parsley
  • Grated peel and juice of 1 large lemon
  • Salt and pepper


Lightly grease a baking sheet. In a large saucepan, bring 1-1/2 cups water to a boil over high heat. Stir in the rice and 1 tablespoon olive oil, cover and cook over medium-low heat, undisturbed, for 30 minutes. Fluff with a fork, spread out on the baking sheet and refrigerate.

While the rice is cooking, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the bacon and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a large bowl. Add the tomatoes to the skillet and cook, shaking the pan occasionally, until slightly softened, about 3 minutes. Add the tomatoes to the bacon.

Add the cooked rice, lentils, cucumber, scallions, parsley, lemon peel, lemon juice and remaining 2 tablespoons olive oil to the bacon and tomatoes. Season with salt and pepper and toss to combine.