Pilaf with Peppers
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.
Search All of Sunset's Recipes
The Latest
These Historic Homes and Buildings Were Destroyed in the L.A. Wildfires
