Harvest Tomato-Basil Rice with Pancetta

Name: Harvest Tomato-Basil Rice with Pancetta
Total time: 25
Yield: 4
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

Recipe by Kim's Cooking Now from allrecipes.com

Dinner 25 Mins.

Ingredients

4 servings

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1 teaspoon olive oil
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¼ pound pancetta bacon, diced
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1 small onion, diced
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1 zucchini, diced
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1 (14.5 ounce) can no salt-added diced tomatoes, drained, juice reserved

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Water, as needed
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1 (5.5 ounce) package Knorr® Rice Sides™ - Rice Pilaf
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1 tablespoon chopped fresh basil
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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.