Harvest Tomato-Basil Rice With Pancetta - cooking recipe

Ingredients

1 teaspoon olive oil
1/4 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(R) Rice SidesTM - Rice Pilaf
1 tablespoon chopped fresh basil
2 tablespoons grated Parmigiano-Reggiano cheese

Preparation

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(R) Rice Sides(TM) - 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.