The tomato-basil rice, sautéed zucchini and onions, and crispy pancetta make a filling main dish for a midweek meal.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.
- 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.
- Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 666 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
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.