Harvest Tomato-Basil Rice with Pancetta

Harvest Tomato-Basil Rice with Pancetta Zucchini and onion sautéed with crispy pancetta are combined with a tomato-basil rice that is hearty enough to serve as a main dish weeknight meal.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 15 mins

    TOTAL : 25 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

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  • 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.

Per Serving: 242 calories; protein 9.1g; carbohydrates 37.1g; fat 6.6g; cholesterol 12.4mg; sodium 665.6mg.