Creamy Ham and Rice Recipe

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"My mother made this dish while we were growing up, and it was the first recipe I requested from her collection when I moved out on my own," recalls Meg Fortino of Powder Springs, Georgia. "My husband loves it and requests the leftovers for his lunch box."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1/2 cup chopped green pepper
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1-1/2 cups milk
  • 1/2 cup mayonnaise
  • 2 cups cooked rice
  • 2 cups cubed fully cooked ham
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup grated Parmesan cheese
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt

Nutritional Facts

1 cup: 661 calories, 44g fat (15g saturated fat), 94mg cholesterol, 1601mg sodium, 43g carbohydrate (7g sugars, 3g fiber), 22g protein.


  1. In a large skillet, saute green pepper in butter until tender. Stir in flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in mayonnaise until blended. Stir in remaining ingredients; heat through. Yield: 4 servings.
Originally published as Creamy Ham and Rice in Quick Cooking March/April 2004, p55

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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