HARVEST TOMATO-BASIL RICE WITH PANCETTA

Harvest Tomato-Basil Rice with Pancetta image

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.

Provided by Kim's Cooking Now

Categories Trusted Brands: Recipes and Tips Knorr®

Time 25m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 37.1 g, Cholesterol 12.4 mg, Fat 6.6 g, Fiber 2.5 g, Protein 9.1 g, SaturatedFat 1.9 g, Sodium 665.6 mg, Sugar 4 g