Yields Makes 8 servings

How to Make It

Step 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.

Step 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.

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)

Directions

Step 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.

Step 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.

Pilaf with Peppers