(Serves 10 Croquettes)

-4oz Bacon
-1 tablespoon Dried Parsley
-4 tablespoon Olive Oil
-1 ½ cups of White Long Grain Rice
-3 oz Cream cheese, at room temperature
-2 Eggs
-1 cup Panko (coated with 2 tablespoon of olive oil)
-1/4 cup Flour
-8 oz can of Tomato Sauce

1. Preheat the oven to 450 degrees F.

2. Bring 3 cups of water to a boil then add 1 ½ cups of White Long Grain Rice.

3. Reduce heat, cover and simmer for about 15 minutes or until all liquid is absorbed.

4. While rice is simmering, chop bacon and sauté for a couple of minutes.

5. Cut cream cheese into 10 cubes.

6. In a bowl, combine cooked rice, tomato sauce, sautéed bacon, salt and pepper. Mix well.

7. Take 1/10 rice mixture and put a cube of cream cheese into the center of the ball. Make 10 balls.

8. Coat each ball with flour, then egg and then panko.

9. Pour olive oil over rice croquettes and bake at 450 degrees F for 15-17 minutes until golden.

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