this is a variation of my grandmother's mexican rice. Just as a side note, after you remove the rice from the heat, keep it covered for the whole 15 minutes. The residual heat finishes cooking the rice.
After thanksgiving or Christmas we always have a nice meaty ham bone and we always throw out away. Not this year! This is my aunt's recipe with as little twist, BACON! as a side note, if the bone doesn't have much meat, buy a bone in ham steak to make it more meaty.
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