CREAMY PANCETTA RICE
 “Rice to the Rescue!” Recipe Contest Grand Prize Winner - David Brown
Yield: Makes 8 servings.
Ingredients
• 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 sweetened, dried cranberries
• 1 cup chopped pistachios
• 1/2 teaspoon salt
• 1/4 teaspoon 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.
* Lean bacon may be substituted for pancetta.
Nutrition Facts
Calories 355
Total Fat 15g
Cholesterol 34mg
Sodium 823mg
Total Carbohydrate 44g
Dietary Fiber 3g
Protein 13g
USA Rice Federation (www.usarice.com)
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