Rice And Peas
|Olive oil||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.