Butter Bacon Rice with Pumpernickel Croutons and Fries

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil.
3. Add the rice and a pinch of salt, then reduce the heat to low and cover.
4. Cook for about 15-18 minutes, or until the rice is tender and the water is absorbed.
5. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork.
6. In a large skillet, cook the bacon over medium heat until crispy.
7. Remove bacon from the skillet and place on a paper towel-lined plate to drain.
8. Once cooled, crumble the bacon into small pieces.
9. Reserve 2 tablespoons of bacon fat in the skillet.
10. Preheat your oven to 375°F (190°C).
11. Cut the pumpernickel bread into small cubes.
12. Toss the bread cubes with 2 tablespoons of melted butter and a pinch of salt.
13. Spread the cubes on a baking sheet and bake for 10-12 minutes, or until crispy and golden brown, stirring halfway through.
14. Preheat your oven to 425°F (220°C).
15. Toss the sliced potatoes with 2 tablespoons of melted butter, salt, and pepper.
16. Spread the fries in a single layer on a baking sheet.
17. Bake for 25-30 minutes, flipping once halfway through, until golden and crispy.
18. In the skillet with the reserved bacon fat, add the cooked rice and crumbled bacon.
19. Stir over medium heat until well combined and heated through.
20. Divide the bacon rice among four plates.
21. Top each serving with pumpernickel croutons.
22. Serve with a side of crispy fries.
23. Garnish with fresh parsley if desired.