Harvest Tomato-Basil Rice with Pancetta
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Harvest Tomato-Basil Rice with Pancetta

1. Olive oil - 1 teaspoon
2. Pancetta bacon, diced - ¼ pound
3. Onion, diced - 1 small
4. Zucchini, diced - 1
5. No salt-added diced tomatoes, drained, juice reserved - 1 (14.5 ounce) can
6. Water, as needed - 1 (14.5 ounce) can
7. Knorr® Rice Sides™ - Rice Pilaf - 1 (5.5 ounce) package
8. Chopped fresh basil - 1 tablespoon
9. Grated Parmigiano-Reggiano cheese - 2 tablespoons

How to cook deliciously - Harvest Tomato-Basil Rice with Pancetta

1. Stage

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.

2. Stage

Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.

3. Stage

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.

4. Stage

Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.