Rice lovers won’t be able to get enough of this creamy, savory side. Substitute a mushroom Alfredo or three-cheese sauce for equally scrumptious results.
—AYSHA SCHURMAN AMMON, ID
START TO FINISH: 30 MIN. • MAKES: 5 SERVINGS
1 1/3 cups refrigerated Alfredo sauce
1 cup cooked brown rice
1 cup cooked wild rice
1 cup marinated quartered artichoke hearts, chopped
8 bacon strips, cooked and crumbled
2 green onions, thinly sliced
1/4 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup chicken broth
1 garlic clove, minced
1/2 teaspoon pepper
1. Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in.-square baking dish.
2. Bake, uncovered, 20-25 minutes or until bubbly.
TO MAKE AHEAD Cook rice and bacon ahead of time and refrigerate for up to 3 days.