Ingredients
- ½ pound trimmed pancetta, diced
- 1 large red onion, chopped
- 1¾ cups half-and-half
- 3 cups cooked rice
- 1½ cups sweetened, dried cranberries
- 1 cup pistachios, chopped
- ½ teaspoon salt
- ¼ 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.
Recipe Notes
Lean bacon may be substituted for pancetta.
Nutrition Facts
- Calories 355
- Total Fat 15g
- Cholesterol 34mg
- Sodium 823mg
- Carbohydrates 44g
- Dietary Fiber 3g
- Protein 13g
