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Ham And Rice Medley

Busy weeknights are easier, thanks to this simple skillet recipe that relies on leftover ham and cooked rice. Ron Gardner of Grand haven, Michigan also uses chopped red and green peppers and plenty of corn to round out the tasty main or side dish.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1-1/2 cups: 359 calories, 7g fat (2g saturated fat), 37mg cholesterol, 1192mg sodium, 50g carbohydrate (6g sugars, 3g fiber), 18g protein.

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Average Rating:
  • TGI
    Apr 4, 2018

    My husband said, 'This is very good.' Good way to use up leftover Easter ham. I added a bit of vegetable broth when sauteing the ham and peppers.

  • SuzyJean
    Apr 24, 2011

    Very colorful! My 6 year old daughter loved all the colors and ate it right up!

  • lisa1574
    Apr 24, 2006

    No comment left