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.
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