Cuban Rice

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 servings

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.

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.


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