In a skillet over medium heat, cook the bacon lardons until browned and crispy. Transfer to a paper towel-lined plate and set aside.
In a medium saucepan, combine the rice with the recommended amount of water on the package. Add the peas and salt and cook according to the rice package instructions.
Stir in the Parmesan, butter, lemon zest and juice and black pepper. Mix in the bacon and serve.
Recipe courtesy of Katie Lee