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Ingredients

• ✓ rice pilaf
• olive oil
• pancetta bacon
• onion
• zucchini
• tomato
• water
• basil
• parmigiano-reggiano cheese

Instructions

1. 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. 2 Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.
3. 3 In the same skillet, add the tomato juice-water mixture and bring to a boil over high heat. Stir in the Knorr® Rice Sides™ - Rice Pilaf. Reduce heat to low and simmer, covered, until rice is tender, about 6 minutes.
4. 4 Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Ingredients

• ✓ rice pilaf
• olive oil
• onion
• red bell pepper
• chicken breast
• salt
• black pepper
• barbecue sauce
• water
• butter
• corn kernel
• green onion

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. When oil is hot, add onion and bell pepper and cook and stir until onion becomes translucent, about 2 minutes.
2. 2 Season chicken with salt and pepper and add to the skillet. Sauté until it begins to brown, 2 to 4 minutes. Add barbecue sauce and stir until combined. Transfer mixture to a bowl.
3. 3 Add water, rice pilaf package, and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low; continue cooking for 5 minutes.
4. 4 Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand for about 2 minutes.
5. 5 Serve topped with chopped green onions.

By Elizabeth