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Ham and Rice Skillet |
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| Submitted by: John and Karen Walton on 12/30/2008 | ||||||||||||
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Ingredients• 1 cup chopped onion• 4 tablespoons butter, divided • 2 cups frozen peas (green, or English peas) • 2 cups chopped cooked ham • 2 cups long-grain rice, uncooked • 4 to 5 cups chicken broth • 4 to 5 tablespoons Parmesan cheese DirectionsIn a heavy skillet or dutch oven, saute the chopped onion in 3 tablespoons of butter until onion is tender. Add ham and rice; cook over low heat until rice just begins to turn golden brown; add 3 cups chicken broth.Cover and cook, stirring frequently, over low heat for 20 minutes. Add frozen peas and cook, stirring frequently, for 10 to 15 minutes longer, or until rice is tender, adding more chicken broth if necessary. Stir in 1 tablespoon butter and the Parmesan cheese. CommentsGreat way to use up your leftover ham from the holidays. One word of caution......keep an eye on this after you add the chicken stock to cook the rice. You may have to add more stock to keep from scorching the rice.Servings6DifficultyEasy |
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