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Rice With Peas & Ham

Mexican.Chef's picture
  Butter/Margarine 6 Tablespoon
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2745 Calories from Fat 766

% Daily Value*

Total Fat 87 g134%

Saturated Fat 50.5 g252.7%

Trans Fat 0 g

Cholesterol 193.5 mg64.5%

Sodium 2862.3 mg119.3%

Total Carbohydrates 373 g124.4%

Dietary Fiber 19.5 g77.9%

Sugars 38.9 g

Protein 117 g233.1%

Vitamin A 502.3% Vitamin C 197.1%

Calcium 23.1% Iron 56.6%

*Based on a 2000 Calorie diet

Rice With Peas & Ham Recipe