Pilaf with Peppers

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 24%
  • Protein: 11g
  • Fat: 8.8g
  • Saturated fat: 1.4g
  • Carbohydrate: 50g
  • Fiber: 1.1g
  • Sodium: 264mg
  • Cholesterol: 9.3mg


  • 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)


  1. 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. 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.
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