CUBAN RICE

1 (16 ounce) can peas
3 cups hot cooked white rice
1 stick (1/2 cup) butter, divided use
8 ounces fresh white mushrooms, cut into 1/4-inch slices
1/2 pound smoked or baked ham, cut into 1/4-inch cubes
2 medium yellow onions, diced
2 tablespoons extra virgin olive oil
2 tablespoons white granulated sugar
2 tablespoons seasoned salt (or to taste)
1 teaspoon garlic powder
1 teaspoon MSG (optional)
1/2 teaspoon ground red pepper (cayenne) (or to taste)
1/2 teaspoon black pepper

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.

Heat 12-inch frying pan over high heat. Add 1/2 stick (1/4 cup) 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 1/4 cup butter. Do not stir or turn for 2 minutes.

After 2 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 remaining ingredients. Mix well and serve.

Makes 6 servings
Source: David Eisenstein, TV Food Network, Calling All Cooks, Show #CA1C16