March 09, 2017
Lunch, Side Dishes, Pork,
Ham, Rice, White Rice, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, Low Fat, No Eggs more
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"Recipe source: Cooking Light (best of 2015)"
Hat a large skillet over medium heat. Add pancetta and cook for 3-5 minutes or until browned, stirring occasionally. Remove with a slotted spoon, reserve drippings in pan.
Add leek and garlic to pan and cook for 5 minutes, stirring occasionally. Whisk together the flour and broth and add to pan and bring to a boil. Add cream cheese and thyme; stir until cheese melts.
Knead rice pouches and then stir rice, salt and pepper into the pan and simmer for 8-10 minutes or until sauce is thickened and creamy. Add spinach, stirring until spinach wilts. Remove from heat and stir in Parmigiano-Reggiano. Sprinkle with what pancetta.
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