Chicken and Bacon Caesar Bowls | RICARDO

Ingredients

• 2 cups (500 ml) chicken broth or water
• 1 cup (200 g) long-grain parboiled rice
• 6 slices less salt bacon (see note)
• 3 tbsp (45 ml) olive oil
• 1 lemon, zest finely grated
• 1 garlic clove, finely grated
• 1 lb (450 g) boneless, skinless chicken breast, cubed
• 3 cups (150 g) day-old bread, cubed
• 1/2 cup (35 g) fresh Parmesan cheese, grated, plus more for serving
• 1/3 cup (75 ml) mayonnaise
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) Dijon mustard
• 4 anchovy fillets, chopped (optional)
• 2 romaine lettuce hearts, leaves torn
• 2 tbsp capers
• Lemon wedges, for serving