Ingredients
- 1 teaspoon olive oil
- ¼ pound pancetta bacon, diced
- 1 small onion, 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
Why This Recipe Is So Loved
Kitchen Tips
- Toast the rice lightly before adding liquid to enhance its nutty aroma.
- Stir gently to avoid breaking up the rice grains and to keep the texture fluffy.
Step 1
Warm a large nonstick skillet over medium heat. Toss in the pancetta and onion, stirring often, until the pancetta starts to release its fat and the onions turn golden, which should take about 4 minutes. Next, add the zucchini and cook it until it just begins to soften, around 3 minutes. Stir in the drained tomatoes and let everything warm through for about a minute. Once done, transfer this mixture to a bowl and set it aside.
Step 2
Pour the reserved tomato juice into a measuring cup 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 mix, then lower the heat to a gentle simmer. Cover the skillet and cook until the rice is tender, which usually takes about 6 minutes.
Step 3
Finally, return the pancetta, veggies, and tomato mixture to the skillet with the rice. Give everything a good stir and let it heat through for a minute or two. Sprinkle fresh basil and a generous handful of Parmigiano-Reggiano cheese on top before serving.
