Pilaf with Peppers

Recipe from Sunset

More From Sunset

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

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pilaf with Peppers Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy