French Peas and Bacon Rice
A rustic French rice side dish that brings together buttered long-grain rice, sweet peas, crispy lardons (bacon), and tender shallots. The dish is cooked using the pilaf method, where rice is toasted briefly before simmering, creating individually tender grains with rich flavor from bacon fat and butter. This bistro staple pairs beautifully with roasted chicken, beef, or fish.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 4 servings (about 1¼ cups each)
Steps
Before you start
- Measure the rice and peas ahead of time
- Have the bacon and shallots prepped and ready
- Use medium heat throughout to avoid burning the rice
Render the bacon
- In a large heavy-bottomed saucepan or Dutch oven over medium heat, add the bacon pieces and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 8–10 minutes.
- Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
- Set the bacon aside.
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Ready when: Bacon is golden and crispy, fat is rendered
Tip: Don't drain all the fat—you need it for the pilaf. If there's more than 3 tablespoons, spoon some off.
Sauté the shallots
- Add the minced shallots to the bacon fat remaining in the pan and cook over medium heat, stirring frequently, until they are soft and translucent, about 2–3 minutes.
- The shallots should smell fragrant and sweet.
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Ready when: Shallots are soft, translucent, and fragrant
Tip: Don't let the shallots brown—keep the heat at medium and stir often.
Toast the rice
- Add the rinsed and drained rice to the pan with the shallots and bacon fat.
- Stir constantly with a wooden spoon for 2 minutes, coating every grain with the fat.
- The rice will become slightly translucent at the edges and smell nutty.
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Ready when: Rice is coated with fat and smells nutty, grains are beginning to turn translucent
Tip: Toasting the rice prevents it from becoming mushy and adds depth of flavor. Stir constantly so it doesn't stick.
Add broth and simmer
- Pour the warm broth into the pan and stir well, scraping the bottom to loosen any browned bits.
- Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low.
- Cover the pan with a tight-fitting lid and simmer without stirring for 18–20 minutes, until the rice is tender and the liquid is absorbed.
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Ready when: Rice is tender, all liquid is absorbed, no simmering sounds from under the lid
Tip: Resist the urge to lift the lid or stir—this releases steam and cooks the rice unevenly. Use a tight-fitting lid for the best results.
Fold in peas and bacon
- Remove the pan from heat.
- Stir in the frozen peas and the reserved crispy bacon pieces, then cover and let sit for 2 minutes off the heat.
- The residual heat will warm the peas through.
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Ready when: Peas are heated through and tender
Tip: Adding the peas at the end preserves their bright color and fresh taste—no need to cook them separately.
Finish with butter and season
- Stir in the butter until fully incorporated.
- Taste and adjust seasoning with fine sea salt and freshly ground black pepper.
- If using fresh parsley, fold it in gently.
- Divide among serving bowls and serve immediately.
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Ready when: Butter is melted and distributed, flavors are balanced
Tip: Add the butter off heat so it melts gently and doesn't separate. The parsley adds brightness—don't skip it if you have it.
Good to know
Tips
- Rinsing the rice removes excess starch and prevents the grains from sticking together.
- Keep your broth warm—adding cold broth to hot rice will interrupt the cooking and result in uneven texture.
- For a lighter version, reduce the bacon to 4 oz (110 g) and add 1 tablespoon of butter when rendering to keep the rice from sticking.
- This dish pairs beautifully with roasted chicken, beef bourguignon, or a simple pan-seared fish fillet.
Make ahead
You can cook the rice completely up to 2 hours ahead. Cover and keep at room temperature, then reheat gently on the stovetop with a splash of broth and the butter and peas stirred in just before serving.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of broth, stirring gently until warmed through, about 5 minutes. Do not freeze.
Substitutions
- long-grain white rice (such as basmati) → Medium-grain white rice (such as Arborio or Carnaroli). Will result in a slightly creamier texture, though traditional pilaf uses long-grain. Add ¼ cup less broth if using Arborio.
- frozen peas → Fresh English peas (if in season) or a mix of fresh peas and diced carrot. Cook fresh peas separately for 3–5 minutes until just tender, then fold in with the bacon. Adds color contrast and sweetness.
- thick-cut bacon, cut into ½-inch (1 cm) pieces → Pancetta or lardons (French cured pork belly). More authentic to French cuisine; use the same weight and cook until the fat is rendered and the meat is crispy.
- chicken or vegetable broth, warmed → Vegetable broth or water. Will result in a milder flavor. Consider adding ½ teaspoon of Dijon mustard or a splash of dry white wine for depth.
