Pork, Peas & Rice Combo
|Boneless pork shoulder||1 Pound, cut into 1 inch pieces|
|Cooking fat||1 Tablespoon|
|Onions||3 Medium, thinly sliced|
|Rice||3⁄4 Cup (12 tbs)|
|Marjoram leaves||1⁄4 Teaspoon|
|Water||2 Cup (32 tbs)|
|Frozen peas||10 Ounce (1 Package)|
Quickly brown pork in cooking fat in a large skillet; cover tightly and cook slowly 20 minutes.
Lightly brown onions in drippings.
Add rice, salt, marjoram, sage and pepper.
Stir in water and pork; cover and continue cooking 20 to 30 minutes, or until pork and rice are done.
Meanwhile, cook peas according to package directions; stir into pork mixture.