Creamy Pancetta Rice

  • 8 servings

Grand Prize Winning Recipe from 1,400 entries judged by the USA Rice Federation.

Ingredients

    • ½ lb
      (250 g) trimmed pancetta, diced*
    • 1
      large red onion, chopped
    • 1 ¾ cups
      (425 mL) half-and-half cream
    • 3 cups
      (750 mL) cooked USA rice
    • 1 ½ cups
      (375 mL) sweetened, dried cranberries
    • 1 cup
      (250 mL) chopped pistachios
    • ½ tsp
      (2 mL) salt
    • ¼ tsp
      (1 mL) ground black pepper

Instructions

    1. In a large skillet over medium heat, cook pancetta and onion until onion begins to brown, about 8 minutes. Add cream; bring to a boil. Remove from heat.
    2. Add cooked rice, cranberries, pistachios, salt and pepper. Stir until well blended.
Notes

*Lean bacon may be substituted for pancetta. (Cook according to package directions.) 

Per serving:

  • 355 calories;
  • 13 grams protein;
  • 15 g fat;
  • 44 g carbohydrate;
  • 3 g dietary fibre;
  • 34 mg cholesterol;
  • 823 mg sodium.