I hate Photobucket.
Dinner last night was Cuban rice. I tell you this 'cause it is sooooo good! I don’t follow that recipe though, 'cause I refuse to put MSG in anything, and a whole stick of butter is a lot, and I prefer Crimini mushrooms to white ones, and I put more ham, and a few other things having to do with technique, but otherwise it’s the same. 
For any who are curious, here’s my version:*
* Exported from MasterCook *
Cuban Rice
Recipe By : Bumbazine, from a recipe on Food TV
Serving Size : 4 Preparation Time ::45
Categories : Beef & Pork One-Pot Company Specials
Main Dishes
Amount Measure Ingredient – Preparation Method
16 Ounces peas
1 Cup Rice, Uncooked – long grain white
8 Ounces mushrooms, white or crimini – sliced
1/2 Pound smoked ham – cut into small cubes
2 Medium yellow onions – diced
1/2 Stick butter or margarine – divided
2 Tablespoons extra-virgin olive oil – optional
2 Tablespoons sugar
1 Teaspoon red pepper flakes
1 Tablespoon Seasoned Salt
14 Ounces chicken broth – 1 can
1/2 Teaspoon chili powder
salt & pepper to taste
garlic powder to taste
Please be advised, ALL of the measurements in this recipe are approximate. I often add more ham, or mushrooms, or whatever, than called for depending on my mood and what I have available.
Start a cup of long grain white rice cooking in 1 can of chicken broth plus a half can of water.
Meanwhile chop up your ham, onions and mushrooms and set aside.
Put a package of green peas on to cook in 1/4- 1/2 cup water.
Put the half stick of butter or margarine in a large pot and melt it over medium-high heat.
Toss in the mushroom slices and saute until cooked.
Now, add the onions, seasoning with some salt and pepper. Depending on the amount of liquid you have, you may add more butter or margarine, or olive oil, at this point. Saute the onions until they are translucent.
When the onions are ready, add the cubed ham, sugar, pepper flakes, chili powder, and any other seasoning(s).
When the rice has sucked up most of it’s liquids but is still not quite done, dump the peas, water and all, into the rice to complete cooking.
Meanwhile, turn the pot with the mushrooms, etc, down to low and let things cook together a bit and taste, adding more seasonings as you desire.
When everything is hotted up nicely, dump the (by now cooked) rice and peas into the pot and mix together. Taste again and adjust seasonings as desired. *
I had more, but I forgot.
But that never stops me…
One of my Grandma’s gave out pencils every year, another gave out nickles, and the other always had little bags of candy.
