2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1/8 tsp. dried thyme leaves
1/4 tsp. ground black pepper
2/3 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Heat oven to 300ºF.
Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.
Substitute sliced cremini mushrooms for the chopped portobello mushrooms.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.