Recipe courtesy of David Eisenstein
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings

Ingredients

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 or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Cuban Chicken and Rice

Recipe courtesy of Sandra Lee

Cuban Steak with Black Beans and Rice

Recipe courtesy of Food Network Kitchen

Cuban Spiced Pork Tenderloin and Soffrito Rice

Recipe courtesy of Rachael Ray

Cuban Black Beans and Cumin Scented Rice

Recipe courtesy of Michael Chiarello

Cuban Baked Chicken with Sweet Peppers and Yellow Rice

Recipe courtesy of Food Network Kitchen

Cuban Via Miami Feast: Mashed Plantains with Oh, Baby! Garlic-Tomato Shrimp on Top, Grilled Flank Steak with Lime and Onions, Quick Rice with Black Beans

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories