Creamy Pancetta Rice
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8 servings
Grand Prize Winning Recipe from 1,400 entries judged by the USA Rice Federation.
Ingredients
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½ lb(250 g) trimmed pancetta, diced*
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1large red onion, chopped
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1 ¾ cups(425 mL) half-and-half cream
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3 cups(750 mL) cooked USA rice
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1 ½ cups(375 mL) sweetened, dried cranberries
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1 cup(250 mL) chopped pistachios
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½ tsp(2 mL) salt
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¼ tsp(1 mL) ground black pepper
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Instructions
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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.
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Add cooked rice, cranberries, pistachios, salt and pepper. Stir until well blended.
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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.