Rice With Peas & Ham
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Carrots||2 , diced|
|Jalapeno/Other small hot chiles||2 , stemmed, seeded, and minced|
|Baked ham||3⁄4 Pound, diced|
|Long grain rice||2 Cup (32 tbs)|
|Tomato puree||1 Cup (16 tbs)|
|Regular strength chicken broth||4 Cup (64 tbs)|
|Peas||1 Cup (16 tbs) (Fresh Or Frozen Thawed)|
In a wide frying pan, melt butter over medium-high heat.
Add onion, garlic, carrots, and jalapenos; cook, stirring, until vegetables are soft (about 5 minutes).
Add ham and rice and cook for 2 more minutes.
Stir in tomato puree and broth.
Bring mixture to a boil; reduce heat, cover, and simmer until all liquid is absorbed and rice is tender (25 to 35 minutes).
Stir in peas.
Let stand for 5 minutes.