Save Recipe Print
Pancetta and Saffron Rice
Total:
52 min
Prep:
8 min
Inactive:
5 min
Cook:
39 min
Yield:
4 to 6 servings
Level:
Easy
Total:
52 min
Prep:
8 min
Inactive:
5 min
Cook:
39 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a medium (3-quart) saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Remove the pancetta to paper towels to drain. Set aside. Discard any cooking juices in the pan.

In the same pan, over medium heat, add the butter. Add the onion and cook for 5 minutes until soft. Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute. Stir in the stock, salt and saffron. Bring the mixture to a simmer and, with a wooden spoon. scrape up the brown bits that cling to the bottom of the pan. Cover the pan with a tight-fitting lid and cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes Let the rice stand for 5 minutes. Using a fork, fluff the rice and transfer to a serving bowl. Top with the cooked pancetta and serve.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Coconut Rice

Recipe courtesy of Sandra Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Sushi Rice

Recipe courtesy of Alton Brown

Rice Pilaf

Recipe courtesy of Alton Brown

Spaghetti Squash Alfredo with Pancetta and Peas

Recipe courtesy of Food Network Kitchen

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Red Beans and Rice

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword