Mushroom Rice with Black Pepper

For 4
Swanson Clear Chicken Broth 250ml
white mushroom (cut into thin slices) 120g
pieces bacon (chopped) 4 pcs
cloves garlic (sliced) 2 pcs
black pepper ground ½ tsp
low gluten flour 2 tbsp
butter (refrigerated) 1 tbsp
hot cooked rice 4 bowls
Heat 2 tsp of oil, sauté bacon, add garlic, black pepper and white mushroom and stir-fry until cooked.
Add low gluten flour and stir well. Add Swanson Clear Chicken Broth and keep on stiring while bringing it to a boil. Add butter and stir until it melts. Pour on the rice and serve.