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Harvest Tomato-Basil Rice with Pancetta

Kim's Cooking Now!

"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."
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25 m servings 242 cals
Original recipe yields 4 servings

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  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(R) Rice Sides(TM) - 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.

Nutrition Facts

Per Serving: 242 calories; 6.6 g fat; 37.1 g carbohydrates; 9.1 g protein; 12 mg cholesterol; 666 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Loved this indeed. This pleased everyone- especially me because it cooked up quickly and with minimal mess. I used red bell peppers instead of zucchini. Thank you for the recipe.