Tomato-Basil Rice with Pancetta from the Harvest

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

Step 1

Lightly heat a large nonstick skillet over medium heat. Toss in the pancetta and onion, and cook, stirring often, until the pancetta starts to release its fat and the onions turn golden, about 4 minutes. Add the zucchini and cook until it’s just starting to soften, around 3 minutes. Then, stir in the drained tomatoes and let everything warm through for another minute. Once done, transfer this mixture to a bowl.

Step 2

Measure out the reserved tomato juice and add enough water to make 2 cups of liquid. Pour this back into the same skillet and bring it to a boil over high heat. Stir in the rice pilaf, reduce the heat to low, cover, and let it simmer until the rice is tender—this should take about 6 minutes.

Step 3

When the rice is ready, mix in the pancetta and vegetable mixture. Give it a good stir and let it heat through for a minute or two. Finish by sprinkling fresh basil and plenty of Parmigiano-Reggiano over the top before serving.