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Rice And Peas

  Olive oil 4 Tablespoon
  Butter 4 Tablespoon
  Peeled chopped yellow onion 3⁄4 Cup (12 tbs)
  Long grain rice 1 1⁄2 Cup (24 tbs)
  Dry sherry 3 Tablespoon
  Shelled fresh peas/2 packages, 10 ounce frozen peas, thawed 3 Cup (48 tbs)
  Diced smoked ham 1⁄4 Pound (1 Cup)
  Chicken soup stock 3 Cup (48 tbs) (Or Bouillion, Use Hot)
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Freshly grated parmesan cheese/Romano cheese 1⁄4 Cup (4 tbs)

Choose a heavy 2-quart saucepan with a tight-fitting lid.
Heat the saucepan and then add the oil and 2 tablespoons of the butter.
Saute the onion for 5 minutes.
Mix in the rice and stir until translucent.
Add the sherry; cook over low heat 1 minute.
Add the peas, ham, 2 cups of the hot stock, salt, and pepper.
Cover, bring to a boil, and cook over low heat for 10 minutes.
Add the remaining broth, re-cover, and cook for 10 minutes longer, or until the rice is tender and dry.
Taste for seasoning; mix in the cheese and the remaining butter.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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