Rice And Peas Recipe
Ingredients
| Olive oil | 4 Tablespoon | |
| Butter | 4 Tablespoon | |
| 3/4 cup peeled and chopped yellow onion | ||
| Rice grain | 1 1/2 Cup (16 tbs) | |
| Dry sherry | 3 Tablespoon | |
| Frozen peas | 3 Cup (16 tbs), thawed | |
| Ham | 1 Cup (16 tbs), smoked | |
| 3 cups hot Chicken Soup Stock or bouillon | ||
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Parmesan and romano cheese | 1/4 Cup (16 tbs), grated | |
Directions
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.
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.
Chef
