Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.

Ingredients Edit

Directions Edit

  1. Wash rice and leave to soak for half an hour then allow to drain.
  2. Heat oil in a pot and sauté onion until it becomes translucent.
  3. Add bay leaves, salt, pepper and rice and cook until rice grains become opaque stirring occasionally.
  4. Add peas and stir together until peas are well coated in oil then add chicken stock and bring to a boil.
  5. Cover and simmer over low heat until rice is tender.
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