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.

Serves 8

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.