Harvest Tomato-Basil Rice With Pancetta

• 1 teaspoon olive oil
• 1/4 pound pancetta bacon, diced
• 1 small onion, diced
• 1 zucchini, diced
• 1 (14.5 ounce) can no salt-added diced tomatoes, drained, juice reserved
• Water, as needed
• 1 (5.5 ounce) package Knorr(R) Rice SidesTM - Rice Pilaf
• 1 tablespoon chopped fresh basil
• 2 tablespoons grated Parmigiano-Reggiano cheese

1. Heat in a large nonstick skillet over medium heat. Add pancetta and onion and cook, stirring frequently, until the pancetta begins to render and the onions begin to brown, about 4 minutes. Add the zucchini and cook until it begins to soften, about 3 minutes. Stir in the drained tomatoes and heat through, about 1 minute. Transfer mixture to a bowl.
2. Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.
3. In the same skillet, add the tomato juice-water mixture and bring to a boil over high heat. Stir in the Knorr(R) Rice Sides(TM) - Rice Pilaf. Reduce heat to low and simmer, covered, until rice is tender, about 6 minutes.
4. Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.

olive oil, bacon, onion, zucchini, salt, water, rice sides, fresh basil, cheese

Taken from www.allrecipes.com/recipe/255582/harvest-tomato-basil-rice-with-pancetta/ (may not work)