Creamy Pancetta Rice
Rice side dish with pancetta, cranberries and pistachios
Ingredients for Creamy Pancetta Rice
  • 1/2 pound trimmed Pancetta, diced*
  • 1 large red onion, chopped
  • 1 3/4 cups Half-and-Half
  • 3 cups cooked rice
  • 1 1/2 cups dried cranberries
  • 1 cup chopped pistachios
  • 1/2 tsp salt
  • 1/4 tsp. ground black pepper
  1. 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.
  2. Note: *Lean bacon may be substituted for pancetta
  1. Recipe courtesy of: USA Rice Federation