Harvest Tomato-Basil Rice with Pancetta recipe
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Ingredients
- 1 teaspoon olive oil ¼ pound pancetta bacon, diced 1 small onion, diced 1 zucchini, diced 1 (14.5 ounce) can no salt-added diced tomatoes, drained, juice reserved Water, as needed 1 (5.5 ounce) package Knorr® Rice Sides™ - Rice Pilaf 1 tablespoon chopped fresh basil 2 tablespoons grated Parmigiano-Reggiano cheese
Nutrition Info
- 241.9 caloriescarbohydrate: 37.1 gcholesterol: 12.4 mgfat: 6.6 gfiber: 2.5 gprotein: 9.1 gsaturatedFat: 1.9 gservingSize: -sodium: 665.6 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Harvest Tomato-Basil Rice with Pancetta
Directions
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Heat in a large nonstick skillet over medium heat. Add pancetta and onion and cook, stirring frequently, until the pancetta begins to render and the onions begin to brown, about 4 minutes. Add the zucchini and cook until it begins to soften, about 3 minutes. Stir in the drained tomatoes and heat through, about 1 minute. Transfer mixture to a bowl.
Place reserved tomato juice is a measuring cup, add enough water to make 2 cups liquid.
In the same skillet, add the tomato juice-water mixture and bring to a boil over high heat. Stir in the Knorr® Rice Sides™ - Rice Pilaf. Reduce heat to low and simmer, covered, until rice is tender, about 6 minutes.
Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.