Cheesy Bacon and Mushroom Rice Pots

1 Tablespoon of Vegetable or Rice Bran oil
4 Bacon Rashers, rind removed, coarsely chopped
200g button mushrooms, thinly sliced
450g packet microwave medium-grain brown rice
1 cup frozen peas
1 1/4 cup grated cheddar cheese
1/4 cup frozen peas
1/4 cup boiling water

1. Heat oil in a frying pan over moderately high heat. Add bacon; cook and stir for five minutes or until browned. Add mushrooms cook and stir for 3 minutes or until soft. Add rice, peas and 1/4 cup of boiling water; cook and stir for 2 minutes or until rice is tender and peas are heated. Stir in chives and 1/2 cup of cheese.
2.  Preheat an oven-grill to high. Divide rice mixture among 4 x 1 1/2 cup ovenproof dishes. Sprinkle with remaining cheese. Grill for 4-5 minutes or until cheese is golden.