Avocado-Ham Salsa d'Arroz with Sugar Snap Peas

Serves 14 (serving size: ¾ cup)

2 cups fat-free, less-sodium chicken broth

4 ounces sugar snap peas, trimmed and cut into 1-inch pieces

5½ teaspoons olive oil

6 tablespoons finely chopped red bell pepper (½ small)

¾ cup thinly sliced leek (about 1 medium leek)

1½ tablespoons finely chopped seeded jalapeño pepper

1 cup finely chopped onion

3 large garlic cloves, minced

½ cup uncooked Arborio rice or other medium-grain rice

¼ cup dry white wine

½ teaspoon Dijon mustard

1½ tablespoons white wine vinegar

1½ ounces diced cooked ham (about 6 tablespoons)

³/₈ teaspoon sea salt

¾ cup chopped peeled avocado (about 1)

¼ cup freshly grated Parmesan cheese

¾ cup chopped seeded plum tomato (about ½ pound)

1 tablespoon chopped fresh cilantro

¼ teaspoon freshly ground black pepper

¹/₈ teaspoon hot pepper sauce

1. Bring broth h to a simmer in a medium saucepan (do not boil). Keep warm.
2. Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large saucepan over medium heat. Add bell pepper, leek, and jalapeño to pan; cook 5 minutes or until tender, stirring frequently. Add onion and garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add mustard, vinegar, ham, and salt to pan; cook 3 minutes or until thoroughly heated. Stir in peas, avocado, cheese, tomato, cilantro, pepper, and hot pepper sauce.