Heavy pot, saute 1/2 chopped onion in 2 tbls shortening, shortening (olive oil, bacon drippings or margarine). Add bay leaf, 1/2 tsp paprika, liquid from one can of peas, plus water to equal 5 cups. Pour into pot, cover & boil; add two cups rice (salt & pepper) cook low flame until water disappears – fold in peas – steam slowly until cooked – fluff with fork.
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