Rice With Peas & Ham Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| 1 medium-size onion, finely chopped | ||
| Garlic | 1 Clove (5gm), pressed | |
| Carrots | 2 , diced | |
| 2 jalapeno or other small hot chiles, stemmed, seeded, and minced | ||
| Ham | 3/4 pound, baked | |
| Rice grain | 2 Cup (16 tbs) | |
| Tomato puree | 1 Cup (16 tbs) | |
| 4 cups regular-strength chicken broth | ||
| Frozen peas | 1 Cup (16 tbs), thawed | |
Directions
In a wide frying pan, melt butter over medium-high heat.
Add onion, garlic, carrots, and jalapenos; cook, stirring, until vegetables are soft (about 5 minutes).
Add ham and rice and cook for 2 more minutes.
Stir in tomato puree and broth.
Bring mixture to a boil; reduce heat, cover, and simmer until all liquid is absorbed and rice is tender (25 to 35 minutes).
Stir in peas.
Let stand for 5 minutes.
Add onion, garlic, carrots, and jalapenos; cook, stirring, until vegetables are soft (about 5 minutes).
Add ham and rice and cook for 2 more minutes.
Stir in tomato puree and broth.
Bring mixture to a boil; reduce heat, cover, and simmer until all liquid is absorbed and rice is tender (25 to 35 minutes).
Stir in peas.
Let stand for 5 minutes.
Chef
