1 T olive oil
3 oz pancetta, chopped
2 small or 1 large shallot, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1 t garlic powder
1/4 t oregano
1/4 t thyme
1/8 t black pepper
1 cup converted rice, uncooked
2 1/4 cup chicken stock, low sodium
1 (15 oz) can Great Northern Beans, drained and rinsed
1 T parsley, chopped
In a large pot set over medium heat, sauté the pancetta in oil until it browns.
Add the shallot, celery and bell pepper, sautéing for about 10 minutes or until the vegetables soften.
Add the garlic, oregano, thyme, and black pepper, stirring for a minute or two.
Stir the rice into the mixture.
Add the stock, bring to a boil, cover the pot, and reduce the heat to a low simmer. I use Uncle Ben’s Converted Rice which will cook in about 20-25 minutes in this recipe.
Meanwhile, drain and rinse the beans.
About 15 minutes into the rice cooking time, add the beans and parsley. Stir briefly and recover to continue cooking the rice until the rice has absorbed the liquid.
Fluff with a fork, recover for five more minutes, and serve with Roasted Pork Loin and a crispy lettuce salad.