Gramma Ginny'S Jage - cooking recipe

Ingredients

1 lb. rice, uncooked
1 stick butter or margarine
1/4 c. bacon fat
1 can (small) June peas
1 small onion, chopped fine
1 lb. linguica, sliced 1/4-inch thick
1 tsp. Jambalaya seasoning
1 tsp. salt
pinch of pepper
water

Preparation

In a large metal pot with cover, saute sliced linguica and chopped onions in bacon fat until onions are clear; add seasonings. Stir in rice.
Cover with water, just enough to cover all the rice. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Pour in peas (drained) and stick of butter.
Stir with a silver fork (not a spoon).
Serve hot.
Great with barbecue.