Begin by dicing thick-cut bacon into small pieces. In a large skillet over medium heat, cook the bacon until nearly crisp, about 5-7 minutes, stirring occasionally. When the bacon is cooked, carefully drain the excess grease, leaving a tablespoon or so for flavor.

Reduce the heat to medium-low and add the diced white onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and softened. Then, stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Next, stir in the cream cheese and half and half, mixing until completely melted and smooth.

Gradually add the parmesan and mozzarella cheese into the mixture, stirring continuously until both cheeses are fully melted and combined.

Finally, fold in the cooked rice, ensuring that every grain is evenly coated with the creamy, cheesy mixture. Season with salt and pepper to taste.