Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock and onion, uncovered, until tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer for about 30 minutes, never lifting the lid. Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (728g)|
|Recipe Makes: 6|
|Calories from Fat: 394 (37%)|
|Amt Per Serving||% DV|
|Total Fat 43.8g||58 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 303.1mg||93 %|
|Sodium 5072.7mg||175 %|
|Potassium 2171.5mg||57 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 35.1g|
|Protein 120.9g||173 %|
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Calories per serving: 1065
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