Creamy Pancetta Rice

1/2 pound trimmed pancetta, diced*
1 large red onion, chopped
1 3/4 cups half-and-half
3 cups cooked rice
1 1/2 cups sweetened, dried cranberries
1 cup chopped pistachios
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Brown pancetta and onion in large skillet over medium heat, cook until onion begins to brown, about 8 minutes.

Add half-and-half; bring to a boil. Remove from heat.

Add rice, cranberries, pistachios, salt and pepper. Stir until well blended.

* Lean bacon may be substituted for pancetta.

Makes 8 servings
Source: USA Rice Federation; David Brown, Grass Valley, California