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   Ingredients :
Chicken bouillon necessary to cook rice (optional)
2 cups rice
˝ cup grated gruyere cheese
˝ cup grated parmesan cheese
1 cup (approximately) heavy cream
6 bacon strips, chopped in small pieces
1 onion shredded


Cook 2 cups of rice in water or in chicken bouillon if desired.

Brown bacon strips until crispy and golden in a large skillet. Remove with a slotted spoon, reserving fat.

Sauté onion in reserved fat until cooked. Add cream and cheeses.

Add hot cooked rice, bacon and combine well.

Serve alone or with chicken or beef.
        6 persons
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