Recipe courtesy of David Eisenstein

Cuban Rice

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.