Directions:
- Choose a heavy 2-quart saucepan with a tight-fitting lid. Heat the saucepan and then add the oil and 2 T. of the butter. Saute the onion for 5 minutes. Mix in the rice and stir until translucent. Add the Sherry; cook over low heat 1 minute. Add the peas, ham, 2 cups of the hot stock, salt and pepper.
- Cover, bring to a boil and cook over low heat for 10 minutes. Add the remaining broth, re-cover, and cook for 10 minutes longer, or until the rice is tender and dry. Taste for seasoning; mix in the cheese and the remaining butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.12 Kcal (1018 kJ) | ||
| Calories from fat | 144.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.04g | 25% | |
|---|---|---|---|
| Cholesterol | 24.24mg | 8% | |
| Sodium | 771.2mg | 32% | |
| Potassium | 268.43mg | 6% | |
| Total Carbs | 13.04g | 4% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 9.8g | 20% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 126.49 Kcal (530 kJ) | ||
| Calories from fat | 75.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 25% | |
|---|---|---|---|
| Cholesterol | 12.61mg | 8% | |
| Sodium | 401.26mg | 32% | |
| Potassium | 139.66mg | 6% | |
| Total Carbs | 6.79g | 4% | |
| Sugars | 2.66g | 20% | |
| Dietary Fiber | 1.51g | 12% | |
| Protein | 5.1g | 20% | |
| Vitamin C | 11.5mg | 37% | |
| Iron | 0.3mg | 3% | |
| Calcium | 39.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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