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Source: USA Rice Federation

Creamy Pancetta Rice
Pancetta and onion mix beautifully with creamy rice, nuts and cranberries for a heady side dish that can double as a main course.
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Serves: 8
Prep Time: 5 minutes
Cook Time: 10 minutes
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1/2 pound trimmed pancetta or lean bacon, diced
1 large red onion, chopped
1 3/4 cups half-and-half
3 cups cooked long-grain rice
1 1/2 cups sweetened, dried cranberries
1 cup chopped pistachios
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Brown the pancetta and onion in a large skillet over medium heat and cook for about 8 minutes or until the onion begins to brown. Add the half-and-half and bring to a boil.

Remove the skillet from the heat and add the rice, cranberries, pistachios, and salt and pepper. Stir until blended and serve.

Per Serving: 355 calories; 15 g fat; 823 mg sodium; 44 g carbohydrate; 3 g fiber; 13 g protein

Courtesy "Rice to the Rescue!" contest winner: David Brown

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