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Pilaf with Peppers

Yield Makes 8 servings

Ingredients

  • 1 onion (1/2 lb.), peeled and chopped
  • 1/2 cup chopped prosciutto (3 1/4 oz.) or cooked ham
  • 2 cloves garlic, peeled and pressed or minced
  • 1/4 cup olive oil
  • 2 1/2 cups long-grain white rice
  • 3 1/3 cups fat-skimmed chicken broth
  • 1/2 cup chopped canned peeled roasted red peppers
  • 1 tablespoon chopped parsley (optional)

Nutrition Information

  • calories 325
  • caloriesfromfat 24 %
  • protein 11 g
  • fat 8.8 g
  • satfat 1.4 g
  • carbohydrate 50 g
  • fiber 1.1 g
  • sodium 264 mg
  • cholesterol 9.3 mg

How to Make It

  1. In a 4- to 5-quart nonstick pan over medium-high heat, stir onion, prosciutto, and garlic in olive oil until onion is limp, 4 to 5 minutes. Add rice and stir until it begins to turn opaque, about 2 minutes.

  2. Add broth and red peppers and bring to a boil; reduce heat to low, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Scoop into a bowl. Sprinkle with parsley if desired.