HAM, RICE, and PEAS
5 c chicken broth
¼ c plus 2 T butter
½ c onion, finely chopped
1½ c long grain rice
1 c diced, cooked ham
2 c frozen peas, thawed
1 c shredded Parmesan cheese
In a medium saucepan, warm broth to a simmer, but do not boil. Keep warm throughout cooking.
Sauté onion in ¼ c butter. Cook until onion is translucent. Add rice and stir to coat. Add ham and peas, mixing well.
Pour in 2 cups of broth, heat to simmer. Allow to cook uncovered, about 10 minutes or until liquid is evaporated. Continue adding broth 1 cup at a time, allowing to cook for about 10 minutes with each cup.
Once all liquid is used and absorbed, stir in Parmesan and 2 T butter. Serve hot.