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Categories:
peas white rice white mushrooms ham butter extra-virgin olive oil sugar salt garlic red pepper black pepper
Viewed: 49 - Published at: 2 years agoIngredients
- 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
Method
- 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, who may not be a professional cook, provided this recipe.
- The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
