Wrapped Chicken Fingers with Brown Rice

For Brown Rice:

Bring rice and liquid to a boil, in a large saucepan with a tight lid. Reduce heat to low and simmer covered, until rice is tender, about 40 to 50 minutes. Remove covered pan from heat source and let stand for 5 minutes. Fluff with a fork prior to serving.

For Bacon-Wrapped Chicken Tenders:

While rice is cooking, rinse chicken tenders under cold running water and pat dry with paper towels. Season to taste with black pepper. Wrap each chicken tender in bacon, securing with a wooden pick if necessary.

Heat oil in a large skillet, set over medium-high heat. Add wrapped tenders and cook until fat is rendered and bacon is crisp and browned, about 6 minutes. Turn with tongs and cook for an additional 6 minutes, or until chicken is cooked through. Remove the wooden picks, if used.