This satisfying rice and beans dish makes a great family supper.
1. Heat the oil in a large saucepan and cooked the chopped onion for about 5-6 minutes, until beginning to soften. Stir in the cubed pancetta and cook for a further 5 minute, until sizzling and golden. Stir in the rosemary and and garlic and cook for a minute.
2. Add the rice to the pan and stir to coat the juices. Strain the broth from the chicken into the pan and bring to the boil . Simmer for 15 minutes until the rice has absorbed nearly all the liquid. Add the chicken and the beans and heat for a further 5 minutes, until the rice is cooked.
3. Flavour with the lemon zest and juice and the parsley. Season with a little salt and plenty of black pepper.
4. Serve with grated Parmesan.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 9 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 30.8mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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