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Sweet Corn, Bacon & Cheddar Rice

Prep Time 10 mins
Cook Time 15 mins
Servings 4


  • 3 strips bacon
  • 1 onion chopped
  • 1 jalapeno minced
  • 3 cloves garlic. minced
  • 1 cup rice
  • 2 cups broth or water
  • 2 cobbs of corn
  • 2 tbsp butter
  • 1/2 cup of milk
  • 1 cup cheddar cheese
  • salt and pepper


  • Start by turning the IP or pan on suate and cook bacon until crisp. Once cooked remove bacon, leaving the grease!!
  • Toss in onion and jalapeno and cook for about 5 minutes, or until tender.
  • Pour in rice and let toast lightly for a couple of minutes! Add in salt and pepper and pour in water or broth.
  • For IP: Cook for 12 minutes med pressure and let naturally release! Fluff with a fork.
  • For normal pan, bring liquid to a boil, turn to low and cover. Cook according to package instructions. Fluff.
  • While rice is cooking, lets roast our corn! If you have a gas stove I love doing it right on the flame and turning every couple minutes. Cut off the cob.
  • If you don't have a gas stove either do it in a dry pan or in the oven on broil. You could also leave this step out!
  • Once rice is fluffed add in corn, and bacon pieces! Stir to combine.
  • Finally lets add the creaminess! Stir in butter, milk and cheese! Toss to combine and season with more salt and pepper to taste!
  • Serve with a grilled chicken breast and garnish with bacon, chives and more cheese!!


disclaimer: I used my Instant Pot but as always, you can do this in a regular pan, just like you would normally do rice! 
Please leave a comment below!
XO Caroline