Rice with Ham, Onions, and Rosemary by Nancy T. Maar
This is a very easy lunch-sized meal that can double as a dinner side dish.
Yields 6 servings; serving size 6 ounces
Calories: 226.15
Protein: 10.25 grams
Carbohydrates: 29.89 grams
Sugar: 3.12 grams
Fat: 6.93 grams
2 tablespoons cooking oil
1 red onion, minced
1 tablespoon dried rosemary or 2 tablespoons fresh rosemary
1 teaspoon Splenda
1 cup long-grain rice
1 cup sugar-free smoked ham
3 cups chicken broth
¼ teaspoon freshly ground black pepper, or to taste
1 cup sugar snap peas, ends trimmed, cut in halves
Heat the oil in a large, heavy bottomed pot over medium flame. Add onion and cook, stirring for 4 minutes. Add rosemary and stir thoroughly.
Add the Splenda, rice, ham, chicken broth, and pepper. Cover and cook for 40 minutes, stirring once.
Add the peas, stirring for five minutes until they are hot.
Adding Meat to a Rice Dish
Since these items generally contain a great deal of sodium, do not use any salt when cooking these dishes. Ham, bacon, and sausage add a great deal of flavor, richness, and zing to the rice dishes in this chapter. You can also use them to turn a side dish into an entrée.
