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Harvest Tomato-Basil Rice with Pancetta
Harvest Tomato-Basil Rice with Pancetta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Sautéed zucchini and onion with crispy pancetta paired with tomato-basil rice make a satisfying main dish for any weeknight.
Ingredients:
  • 1 teaspoon olive oil
  • 0.25 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:
  • Heat a large nonstick skillet over medium heat. Cook pancetta and onion, stirring frequently, until pancetta starts to render and onions begin to brown, around 4 minutes. Add zucchini and cook until softened, about 3 minutes. Mix in drained tomatoes and heat through, about 1 minute. Transfer mixture to a bowl.
  • Combine the reserved tomato juice with water in a measuring cup to reach a total of 2 cups of liquid.
  • Add the tomato juice-water mixture to the skillet and bring it to a high boil. Stir in the Knorr® Rice Sides™ - Rice Pilaf, then lower the heat and simmer covered until the rice is tender, approximately 6 minutes.
  • Combine the pancetta, zucchini, onion, and tomato mixture, heating for 1 to 2 minutes. Finish with a sprinkle of fresh basil and Parmigiano-Reggiano cheese.

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