Venetian Rice

Lynette !


Rice is a staple at my this version with the heartiness of bacon. Much more than a simple side dish.


★★★★★ 2 votes

10 Min
35 Min
Stove Top


  • 4 slice
    bacon, chopped
  • 1 small
    onion, minced
  • 3 Tbsp
    butter, melted
  • 10 oz
    package frozen english peas, thawedf
  • 3/4 c
    long-grain rice, uncooked
  • 2 c
    chicken broth
  • 1 tsp
  • 1 dash(es)
  • 1/2 c
    parmesan cheese, grated

How to Make Venetian Rice


  1. Cook the bacon in a medium skillet until crispy; remove bacon, discarding drippings. Drain the bacon on paper towels; set aside.
  2. Saute onion in butter in the skillet over medium heat until tender. Add the peas and rice; stir well. Add the chicken broth, salt, and pepper. Stir well.
  3. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Add the reserved bacon and Parmesan cheese, and stir well. Serve immediately.

Printable Recipe Card

About Venetian Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tag: Quick & Easy

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