Curried Ham and rice

Prep:'15 minutes Cook: 35 minutes serves 8 to 10

1 stick (1/4 pound) butter        1/8 teaspoon pepper

1 large onion, sliced                 1 16 oz package frozen peas thawed

2 cups converted rice               3 Cups diced cooked ham

4 cups boiling water

1 teaspoon curry powder         accompaniments

1/2 teaspoon ground cumin     mango chutney, chopped roasted peanuts

1/8 teaspoon cayenne                raisins

1/8 teaspoon turmeric

1/8 teaspoon ground ginger

1/2 teaspoon salt

1. In a 4 or S-quart Dutch oven, melt butter over medium-high heat. Add

onion and cook, stirring, until softened, 3 to 4 minutes rice  and cook,

stirring, until rice turns translucent, about 5 minutes.

2.  Stir in boiling water, curry powder, cumin, cayenne, turmeric, ginger,

salt and pepper. Heat to boiling and reduce heal to low. Cover tightly and

simmer 25 minutes, or until all liquid is absorbed.

3. stir in peas and ham. Cover and cook over medium low heat 5 to 7 minutes or until peas and ham are hot. pass condiments.

CURRIED SHRIMP AND RICE

Substitute 1 1/4 pound cooked, shelled, and deveined medium shrimp for

Ham.

CURRIED CHICKEN AND RICE

Substitute 3 cups diced cooked chicken for ham

I have had the ham and peas before it was mighty tasty!!  We tried the shrimp version this time.  Have not tried the chicken version yet.
Put in to take the last weekend in July off so that we can go down and see Tom and Velva.  That will be fun.