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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By ahara
Alert Bay
on April 21, 2013
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Great recipe, however, there is a mistake.... and the 2 Tablespoons of salt is way too much - try 2 teaspoons, more than enough. Frozen peas worked very well, (used 2 cups added them to the cooked rice to thaw just before adding the other ingredients. I also omitted the MSG as I never use it. It may not be an authentic Cuban recipe but I made it for my Cuban friend Ruben and he loved it!!
By thefourofus
on December 08, 2011
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The dish looked really tasty but it was extremely salty. I followed the recipe but I guess two table spoons of seasoned salt is way too much because it turned out so salty we threw out the entire thing. I will try making the dish again at a later date and definitely adjust the seasoned salt.
By k_wilkinson_9273684
Benton, LA
on December 27, 2007
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I used frozen peas, instead of canned peas (frozen don't get squishy. I also added some chopped smoked bacon and increased rice to 6 cups in order for the seasonings to spread out more.
My husband and I LOVE this recipie - has a nice kick to it and is extremely flavorful.
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