Cook rice according to package directions, omitting salt and fat. Drain and keep warm.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan.

Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley. Serve over rice.