Creamy Pancetta Rice - Taste USA

Creamy Pancetta Rice

  • Duration
  • Serving 8 servings

Courtesy of USA Rice 

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 

Further informations

*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. 

Directions

  • 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.

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