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| 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 :
- 1 teaspoon olive oil
- 1/4 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
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 25M |
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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(R) Rice Sides(TM) - 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.
Notes :
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