Pilaf with Peppers

Ingredients

• 3.3 cups fat-skimmed chicken broth 
• 2 cloves garlic minced pressed peeled
• 0.3 cup olive oil 
• 0.5 lb onion peeled chopped
• 3.3 oz pancetta cooked chopped
• 0.5 cup roasted peppers red canned peeled chopped
• 2.5 cups rice long-grain white

Equipment

• bowl
• frying pan

Directions

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.
2. Add rice and stir until it begins to turn opaque, about 2 minutes.
3. 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.
4. Sprinkle with parsley if desired.