Food Network: Cuban Rice

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Cuban Rice
Recipe courtesy David Eisenstein

Ingredients
1 (16-ounce) can peas
3 cups cooked white rice
8 ounces fresh white mushrooms
1/2 pound smoked or baked ham cut into 1/4-inch cubes
2 medium yellow onions diced
1 stick butter
2 tablespoons extra-virgin olive oil
2 tablespoons white table sugar
2 tablespoons seasoned salt
1 teaspoon garlic powder
1 teaspoon MSG

1/2 teaspoon red pepper
1/2 teaspoon black pepper

Directions
In a 4-quart saucepan add the can of peas, liquid and
all, into warm rice and cover pot so rice will absorb most of pea liquid. Cut
mushrooms into 1/4-inch slices and dice ham and onion.
Heat 12-inch frying pan over high heat. Add 1/2 stick of butter. Once the butter
melts add mushrooms to pan. Do not stir or turn for 2 minutes. After 2 minutes
turn mushrooms and add onion and remaining butter. After 2 more minutes stir once
and add ham cubes and olive oil. Reduce heat to medium and cook while stirring
constantly for 1 more minute to warm ham. Pour contents of frying pan into pot
with rice and peas and then add all spices. Mix well and serve.

Directions
A viewer, who may not be a professional cook, provided
this recipe. The FN chefs have not tested this recipe and therefore, we cannot
make representation as to the results.