Creamy Pancetta Rice
A salty bite of pancetta is the perfect foil for the sweet, dried cranberries and chopped pistachios in this recipe.
Ingredients
- ½ lb trimmed pancetta, diced
- 1 large red onion, chopped
- 1 ¾ cups half-and-half
- 3 cups cooked rice
- 1 ½ cups sweetened, dried cranberries
- 1 cup chopped pistachios
- ½ tsp salt
- ¼ tsp ground black pepper
Directions
- 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.
Nutrition Facts
Calories 418
Calories from Fat 195 (47%)
(34%)Total Fat 22g
(35%)Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
(15%)Cholesterol 45mg
(26%)Sodium 635mg
(8%)Potassium 296mg
Total Carbohydrate 44g
(15%)Dietary Fiber 4g
Sugars 16g
Sugar Alcohols 0g
(27%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.