1 cup of field peas, or speckled butter beans or purple hull peas.
Sauté squash, carrots, and onions in butter in a large skillet until soft, add bay leaf, thyme, and peas. Add rice, and 2 cups of chicken broth, cook for 15 mins. Reduce remaining cup of chicken broth by half, add whilst stirring to rice. Remove bay leaf, add desired amount of julienned ham, adjust for taste.
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