10 slices bacon, diced
salt and pepper to taste
1/2 cup chopped onion
1 cup water
1 (15 ounce) can whole kernel corn, drained
1/4 cup vegetable oil
1 cup uncooked white rice
2 teaspoons chicken bouillon granules, divided
1 cup diced celery
1 (8 ounce) can whole kernel corn, drained
4 eggs
1/2 cup chopped onion
2 eggs, beaten
1 teaspoon beef bouillon granules
5 tablespoons all-purpose flour
1/4 cup chopped cooked chicken breast meat
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and brown. Drain grease.
Meanwhile, in a medium bowl, stir together the salt and pepper. Stir in onion, water, corn, oil, rice, chicken bouillon, celery and 1/4 cup rice. Mix together, cover and let stand 24 hours.
Preheat oven to 450 degrees F (220 degrees C).
Heat oven to 350 degrees F (175 degrees C). Place the bottom of a 2 quart casserole dish in the center of a large baking dish. Spread marinade mixture over bottom of dish and sprinkle with chicken and egg.
Bake uncovered 10 to 12 minutes in preheated oven, until rice is tender. Remove from oven and sprinkle with remaining 1/4 cup rice. Bake another 30 minutes. Serve hot.
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