Cheesy Rice Fritters

Scored this recipe from my friend Rachel. One word...... YUM!

Here's what you need:

1 cup arborio rice

3 slices bacon, chopped

1 cup shredded mozzarella

1 cup grated parmesan

1 large egg, lightly beaten

salt & pepper

1/2 seasoned breadcrumbs (i used italian panko)

1/4 cup extra virgin olive oil (this is a Rachel Ray recipe, after all)

1 10 ounce bag spinach, coarsely chopped

1 pinch crushed red pepper (i used 3 pinches)

Here's what you do:

Bring 2 1/2 cups water and rice to boil. Lower heat and simmer until rice is cooked but still firm and all water has evaporated (about 20 minutes). Transfer to a large bowl and let cool slightly.

Meanwhile, in a large skillet, cook bacon until crisp. Using a slotted spoon, add bacon to the rice, reserving the bacon fat in skillet. Stir in parmesan, mozzarella, and egg into rice mixture; season with salt and pepper.

Divide rice mixture into 12 mounds. Flatten the mounds into 3 inch patties on a cookie sheet lined with parchment paper. Sprinkle both sides with breadcrumbs.

Add olive oil to skillet and heat over medium-high heat. Working in batches, add patties and cook until crisp (about 5 min). Drain on paper towels. Sauté spinach over high heat for 2 minutes or until wilted. Season with crushed red pepper and top with fritters.

This meal can be made for under 8 bucks! You gotta love that!