Cook ham, 1/2 cup onion, and garlic in oil until lightly browned. Stir in rice, peas, hot sauce, pepper and salt. Cook until thoroughly heated. Place bacon in large skillet; cook until crisp; set aside. Drain all but 1 tablespoon drippings. Add cabbage and remaining onion; stir-fry until tender-crisp. Spoon onto large platter. Ladle rice mixture into center of cabbage; crumble bacon over top of salad. Serve hot or at room temperature. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 6|
|Calories from Fat: 87 (23%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 28mg||9 %|
|Sodium 687.5mg||24 %|
|Potassium 476.2mg||13 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 49g|
|Protein 17.8g||25 %|
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Calories per serving: 382
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