Cheese & Rice Fritters

In a medium saucepan, cook the rice according to package directions. Transfer to a large bowl and let cool slightly.

Meanwhile, line a baking sheet with parchment paper and add bread crumbs to a shallow dish or plate. Preheat a large skillet over medium-high heat and cook the bacon until crisp. Using a slotted spoon, transfer the bacon to the rice, reserving the grease in the skillet.

Add cheese and egg to the rice mixture and combine well. Season with salt and pepper to taste. Using your hands, begin forming patties out of the mixture about 3″ wide. Transfer the patties to the bread crumbs, gently pressing down to allow adherence to the bottom of the patties. Flip over and do the same thing until they are lightly coated. Transfer coated patties to the baking sheet with parchment paper while working on the others.

Add the olive oil to the skillet with the bacon grease and heat over medium-high heat. Working in batches, add the patties to the skillet and cook until lightly browned on both sides (about 3 minutes per side). Drain on paper towels and serve after slightly cooled.