Rice And Peas Recipe


Preparation Time5 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodMain Ingredient


 Olive oil4 Tablespoon
 Butter4 Tablespoon
 Peeled chopped yellow onion3⁄4 Cup (12 tbs)
 Long grain rice1 1⁄2 Cup (24 tbs)
 Dry sherry3 Tablespoon
 Shelled fresh peas/2 packages, 10 ounce frozen peas, thawed3 Cup (48 tbs)
 Diced smoked ham1⁄4 Pound (1 Cup)
 Chicken soup stock3 Cup (48 tbs) (Or Bouillion, Use Hot)
 Salt1 1⁄2 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Freshly grated parmesan cheese/Romano cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2973 Calories from Fat 1243

% Daily Value*

Total Fat 142 g217.9%

Saturated Fat 51.6 g257.8%

Trans Fat 0 g

Cholesterol 238.1 mg

Sodium 5987.5 mg249.5%

Total Carbohydrates 329 g109.5%

Dietary Fiber 25.2 g100.7%

Sugars 36.4 g

Protein 92 g183.2%

Vitamin A 99.8% Vitamin C 292.8%

Calcium 52.3% Iron 61.9%

*Based on a 2000 Calorie diet


Choose a heavy 2-quart saucepan with a tight-fitting lid.
Heat the saucepan and then add the oil and 2 tablespoons of the butter.
Saute the onion for 5 minutes.
Mix in the rice and stir until translucent.
Add the sherry; cook over low heat 1 minute.
Add the peas, ham, 2 cups of the hot stock, salt, and pepper.
Cover, bring to a boil, and cook over low heat for 10 minutes.
Add the remaining broth, re-cover, and cook for 10 minutes longer, or until the rice is tender and dry.
Taste for seasoning; mix in the cheese and the remaining butter.