Harvest Tomato-Basil Rice with Pancetta

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 242 Calories

Ingredients

• 1 tablespoon chopped fresh basil
• 1 teaspoon olive oil
• 1 zucchini, diced
• 1 small onion, diced
• 1 (5.5 ounce) package Knorr® Rice Sides™ - Rice Pilaf
• ¼ pound pancetta bacon, diced
• 1 (14.5 ounce) can no salt-added diced tomatoes, drained, juice reserved
• Water, as needed
• 2 tablespoons grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

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