Featured Recipe

Creamy Bacon Cheese Rice

Name: Creamy Bacon Cheese Rice
Prep time: 7 min
Cook time: 17 min
Total time: 24 min
Yield: 6 servings
Ingredients: 8 oz diced pancetta or bacon; 1 tsp reserved bacon or pancetta fat; 1 medium yellow onion diced; 2 cloves garlic minced; 1 cup half and half; 4 oz softened cream cheese cut into chunks; 1/2 cup grated Pecorino Romano; 1/2 cup shredded Monterey Jack; 3 cups cooked medium grain white rice; Salt as needed; Fresh cracked black pepper to finish

By Kate

Created on 27 January 2026

Bite-sized bacon pieces crisped to just past chewy. Onion soft and glossy, caramelizing edges releasing sweetness. Garlic hits aromatic instantly, don’t burn it, just 45 seconds. Half and half with softened cream cheese, stirred till silky and melted, no lumps. Parmesan and mozzarella folded in slowly, melting gradually to creamy strands. Rice folded in last, absorbs all richness. Black pepper cracked fresh at the end. Swapping bacon for pancetta adds smoky depth or turkey bacon for lighter, leaner fat. Uses Monterey Jack and Pecorino Romano instead of mozzarella and parmesan for bite and nuttiness. Timing visually and tactilely, not clocks, guide doneness.

Prep: 7 min

Cook: 17 min

Total: 24 min

Serves: 6 servings

bacon cheese rice American comfort food

Introduction

Bacon sizzling in the pan. Fat melting golden, edges crisping but chewy, not overly brittle. Onion gets that gloss under low heat, sweet aromas begin to pull you in. Garlic hits your nose like a whisper but don’t let it burn. Cream cheese and half and half come together, bubbling slowly, thickening to a luscious glossy sauce. Parmesan and mozzarella swapped out for Pecorino Romano and Monterey Jack here — sharper and creamier in tandem. Mix in rice last. Timing’s everything—watch, smell, feel doneness more than set timers. Don’t overdo it or cheese clamps up. This’s about layering flavors and textures patiently. Fresh cracked black pepper a must at the end — it lifts the whole thing bright. A simple transformed side, with a few twists to challenge the usual.

Ingredients

8 oz diced pancetta or bacon

1 tsp reserved bacon or pancetta fat

1 medium yellow onion diced

2 cloves garlic minced

1 cup half and half

4 oz softened cream cheese cut into chunks

1/2 cup grated Pecorino Romano

1/2 cup shredded Monterey Jack

3 cups cooked medium grain white rice

Salt as needed

Fresh cracked black pepper to finish

About the ingredients

Bacon or pancetta fats carry flavor, but too much leaves greasy. Reserve just a teaspoon—enough to sauté onions and add depth. Use diced onion small enough to soften quickly but not vanish entirely. Half and half balances richness and lightness; cream cheese melts better if softened to room temp; cold chunks cause clumps. Prefer freshly grated cheese, pre-shredded may have anti-caking agents that prevent melting evenly. White rice medium grain preferred—short grain can become sticky, long grain can dry out. Substitutions like turkey bacon reduce fat and flavor, so compensate with an extra pinch of salt or dash of smoked paprika to introduce smokiness. Salt last—pancetta and cheese add plenty naturally. Black pepper freshly cracked releases volatile oils you don’t get from pre-ground versions.

Method

Start heating pan over medium, toss diced pancetta in. Stir often; listen for that sizzle, fat rendering, edges turning golden. Stop just before burnt crisp — chewy with crunch left. Should take 6-8 minutes.

Drain everything except 1 tsp of rendered fat; leave flavor behind. Lower heat to medium low—too hot burns onions and cream too fast.

Add diced onion. Sauté, stirring frequently. You want edges to turn translucent with caramelized spots — sweet smell rises after 3-4 minutes. Watch carefully: burn ruins everything.

Garlic goes in next. Off you go for 45 seconds max. Smell shifts from sharp to aromatic. No browning today—once color changes, pull the pan back from heat if needed.

Pour in half and half, chunk cream cheese slowly. Stir like hell until smooth. The cream cheese should melt fully, no clumps, turns silky viscous. Patience here pays off; too high heat equals curdled mess.

Add grated Pecorino and shredded Monterey Jack in handfuls. Stir constantly between. They melt differently; Pecorino adds sharp salt punch, Monterey Jack melts creamy and mild. Keep heat low to medium-low. No rushing. Cheese strings dominate.

Fold in cooked rice gently. Taste for salt now since pancetta/pancetta fat and cheese are salty already. Add small pinch if dull. Textures should be creamy and lush, rice grains separate but coated.

Serve immediately with good crackled black pepper on top. Pepper is an important last moment punch.

If no pancetta nearby, use streaky smoked bacon but crisp less for chew. Half and half swap: heavy cream diluted with milk 1 to 1 if unavailable. Monterey Jack can be replaced with Colby for milder melt. Pecorino Romano replaced with aged Asiago or sharp Grana Padano.

Warning: too hot when adding dairy = splitting risk; too cold = takes forever to melt cheese fully. Control heat carefully. Always shred cheese fresh for best melt and flavor.

Technique Tips

Crucial to cook pancetta/bacon till fat rendered while retaining chewy bits. Too crisp dial it back; texture suffers. Removing excess fat prevents greasy rice but keep a teaspoon for flavor and sautéing room temp softness. Onions—watch closely for caramelization spots, that’s your sweet note; too dark and they’ll turn bitter. Garlic only a quick turn, it goes bitter fast if left too long. Heat down when adding dairy, constant stirring prevents separation or curdling. Softened cream cheese integrates easier—chopping into chunks helps speed melts. Cheese adding slow ensures even melt, no clumps or strands stringing. Stir rice in carefully, avoiding mush. Taste before salt, tastes balanced but pancetta and cheeses are salty. Serve immediately, residual heat will thicken sauce too much if left to sit. A fresh pepper grind at the end wakes the dish up.

Chef's Notes

💡 Bacon or pancetta, crispy edges chewiness but avoid the burnt ends. Timing crucial, watch closely. Use enough fat for flavor, reserve only a tsp.
💡 Soft onions bring sweetness; translucent edges with caramelized spots. Sauté medium-low, stirring often. Too high, burnt taste ruins it all. You want that good aroma.
💡 Garlic, only 45 seconds max, no burning. Off heat if needed. Smell changes. Overcooked = bitter. It should add warmth, not harshness.
💡 Cream cheese must be softened first, chop into chunks. Cold adds clumps and lumpy mess. Patience with stirring, keep heat low to prevent curdling.
💡 Add cheeses slowly, in handfuls. Different melt rates; don't rush. First Pecorino's sharp, Monterey Jack creamy. Keep it moving till strings form.