Combine first 4 ingredients, stirring with a whisk; set aside.
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 6 minutes. Add rice, ham, and garlic; sauté 2 minutes. Stir in water mixture; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add peas and greens; cover and cook 5 minutes. Stir rice mixture; cover and cook an additional 5 minutes or until greens and rice are tender.
I love the way in this recipe , the cook knew to suite the onion and other ingredients before adding the peas to simmer. . out of all the hopping johns on the net , this is the one Ill be trying. good eating.
Followed the recipe exactly. May try the chicken stock & something for a little heat next time, as mentioned by another poster. May also increase the amount of mustard greens. A good, solid comfort food recipe. Will definitely make again.
If you use chicken stock instead of water, that will make a huge difference. I also put two chopped jalapenos in with the onions. We don't eat pork, so I used a smoked turkey drumstick, which gives a similar flavor. The large bone left after you cut the meat off makes a good flavor ingredient for cooking beans, too.
I thought this was very tasty. With a side of corn bread, this was a delicious meal for a cold night. I didn't think it was bland at all, as some folks found. The one change I did was to add the ham at the very end.