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Ingredients
- 2 ounces prechopped pancetta
- 2 cups chopped leek (about 2 large)
- 3 garlic cloves, minced
- 2 cups unsalted chicken stock (such as Swanson)
- 1 tablespoon all-purpose flour
- 1 ounce 1/3-less-fat cream cheese
- 1 tablespoon fresh thyme leaves
- 2 (8.8-ounce) pouches precooked white rice (such as Uncle Ben's Original Ready Rice)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (5-ounce) package fresh baby spinach
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Heat a large nonstick skillet over medium heat. Add pancetta to pan; cook 4 minutes or until browned, stirring occasionally. Remove pancetta with a slotted spoon, reserving drippings in pan.
2. Add leek and garlic to drippings in pan; cook 5 minutes, stirring occasionally. Combine stock and flour, stirring with a whisk. Add stock mixture to pan; bring to a boil. Add cream cheese and thyme; stir until cheese melts.
3. Knead rice pouches to separate grains. Stir rice, salt, and pepper into pan; simmer 8 minutes or until sauce is thickened and creamy. Gradually add spinach, stirring until spinach wilts. Remove from heat; stir in Parmigiano-Reggiano. Sprinkle with pancetta.
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