- 2 cups julienned fully cooked ham
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 3 cups cooked rice
- 1 can (15-1/4 ounces) whole kernel corn, drained
- In a large skillet coated with cooking spray, saute ham and peppers until peppers are tender. Stir in rice and corn. Cook and stir 8-10 minutes longer or until heated through. Yield: 4 servings.
Originally published as Ham And Rice Medley in Quick Cooking September/October 2004, p6
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Reviewed Apr. 24, 2011
"Very colorful! My 6 year old daughter loved all the colors and ate it right up!"