Rice a Munee

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 cup broken vermicelli
• 2 cups basmati rice
• 3 ounces prosciutto, chopped
• 1 cup diced yellow onions
• 1 red bell pepper, diced
• 2 tablespoons minced garlic
• 3/4 cup frozen peas
• 1/2 cup white wine
• 3 1/2 cups chicken stock
• Salt and freshly cracked black pepper

1. In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat.
2. Add in the vermicelli and rice and saute until lightly browned.
3. Add in prosciutto and saute 2 minutes more.
4. Stir in onion and peppers, and saute for another 2 minutes.
5. Add the garlic and peas, saute for 1 more minute and deglaze with white wine.
6. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked.
7. Season with salt and pepper, if needed.
8. Transfer to a serving bowl and serve immediately.

olive oil, unsalted butter, vermicelli, basmati rice, yellow onions, red bell pepper, garlic, frozen peas, white wine, chicken stock, salt

Taken from www.foodnetwork.com/recipes/guy-fieri/rice-a-munee-recipe.html (may not work)