Ingredients
- 1. Delicate drizzle of olive oil
- 2. A portion of pancetta bacon, cut into small pieces
- 3. Finely chopped petite onion
- 4. Diced fresh zucchini
- 5. Canned diced tomatoes (14.5 ounces), drained with the precious juice saved
- 6. Just the right amount of water
- 7. Flavorful Knorr® Rice Sides™ Rice Pilaf packet
- 8. Sprinkling of freshly chopped basil leaves
- 9. Generous helping of grated Parmigiano-Reggiano cheese
Step 1
In a large nonstick skillet, heat over medium heat. Add the pancetta and onions, stirring occasionally until the pancetta starts to release its fats and the onions turn golden brown, approximately 4 minutes. Introduce the zucchini and cook until it begins to soften, around 3 minutes. Mix in the drained tomatoes and warm through for about a minute. Transfer this delightful medley to a waiting bowl.
Step 2
Pour the reserved tomato juice into a measuring cup and top it up with water to reach the 2-cup mark.
Step 3
Return to the same skillet, pour in the tomato juice-water blend, and let it come to a vigorous boil over high heat. Stir in the Knorr® Rice Sides™ - Rice Pilaf, then lower the heat to a gentle simmer, covering the skillet, until the rice reaches a tender consistency, which usually takes about 6 minutes.
Step 4
Combine the pancetta, zucchini, onions, and tomatoes with the rice mixture. Warm everything together for a minute or two. Before serving, garnish with fresh basil leaves and a generous sprinkle of flavorful Parmigiano-Reggiano cheese.
Extra Tips & Suggestions
- 1. Keep your tomatoes fresh by storing them at room temperature away from direct sunlight. A cool, dark place is ideal.
- 2. Store fresh basil like a bouquet of flowers: trim the stems and place in a glass of water on the countertop. Change the water every few days for maximum freshness.
