THE RECIPE JOURNAL · Main Course
Harvest Tomato and Basil Rice with Crispy Pancetta
This dish brings together juicy tomatoes, fresh basil, and savory pancetta for a comforting meal full of vibrant flavors. It’s quick to make and perfect for a cozy weeknight dinner that feels special.
FROM THE KITCHEN • Harvest Tomato and Basil Rice with Crispy Pancetta
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Flavorful Chicken Medallions
Something delicious to watch next.
01
Step 1
Start by heating a large nonstick skillet over medium heat. Toss in the pancetta and onion, stirring often, and cook until the pancetta starts to release its fat and the onions turn golden, about 4 minutes. Add the zucchini and cook for another few minutes until it softens a bit. Then, stir in the drained tomatoes and let everything warm through for about a minute before transferring the mixture to a bowl.
02
Step 2
Measure out the reserved tomato juice, and add enough water to make 2 cups of liquid. Pour this back into the same skillet and bring it to a boil over high heat. Once boiling, stir in the rice pilaf mix, lower the heat, cover, and let it simmer until the rice is tender—about 6 minutes.
03
Step 3
Finally, return the pancetta, veggies, and tomato mixture to the skillet with the rice. Give everything a good stir and warm it all through for a minute or two. Finish by sprinkling fresh basil and a generous handful of Parmigiano-Reggiano on top before serving.
Why you’ll love it
This dish combines fresh, vibrant flavors with comforting textures. The sweet tomatoes and fragrant basil brighten the rice, while the crispy pancetta adds a satisfying crunch and savory depth. It’s a great way to enjoy seasonal ingredients in a simple, flavorful meal.
How to serve
Serve warm as a main dish or alongside a green salad for a light meal. It also pairs well with grilled vegetables or a simple roasted chicken for added protein and variety.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the rice moist and fluffy.
