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Creamy Ham and Rice

 Creamy Ham and Rice
"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."
4 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1/2 cup chopped green pepper
  • 1/4 cup butter, cubed
  • 1/4 cup King Arthur Unbleached 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 661 calories, 44 g fat (15 g saturated fat), 94 mg cholesterol, 1,601 mg sodium, 43 g carbohydrate, 3 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as

2 of 2

Creamy Ham and Rice (continued)

Wine (continued)
Chardonnay or Viognier.