Harvest Tomato-Basil Rice with Pancetta
Description
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
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1/4 pound pancetta bacon, diced
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1 small onion, diced
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1 zucchini, diced
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1 (14 1/2 ounce) can no salt-added diced tomatoes, drained, juice reserved
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Water, as needed
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1 (5 1/2 ounce) package Knorr® Rice Sides™ - Rice Pilaf
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1 tablespoon chopped fresh basil
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2 tablespoons grated Parmigiano-Reggiano cheese
Directions
1
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
Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.
3
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
Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.