Creamy Pancetta Rice
Grand Prize Winning Recipe from 1,400 entries judged by the USA Rice Federation.
½ pound trimmed pancetta, diced*
1 large red onion, chopped
1 3/4 cups half-and-half
3 cups cooked rice
1 1/2 cups sweetened, dried cranberries
1 cup chopped pistachios
½ teaspoon salt
1/4 teaspoon ground black pepper
* Lean bacon may be substituted for pancetta.
Brown pancetta and onion in large skillet over medium heat, cook until onion begins to brown, about 8 minutes. Add half-and-half; bring to a boil. Remove from heat. Add rice, cranberries, pistachios, salt and pepper. Stir until well blended.
Nutritional Notes: Each serving provides 355 calories, 13 grams protein, 15 grams fat, 44 grams carbohydrate, 3 grams dietary fiber, 34 milligrams cholesterol and 823 milligrams sodium.