Skillet Ham & Rice Recipe

5 7 8
Skillet Ham & Rice Recipe
Skillet Ham & Rice Recipe photo by Taste of Home
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Skillet Ham & Rice Recipe

Read Reviews
5 7 8
Publisher Photo
Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. —Susan Zivec, Regina, Saskatchewan
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 cup cubed fully cooked ham
  • 1/8 teaspoon pepper
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup water
  • 3/4 cup uncooked instant rice
  • 2 green onions, sliced
  • 1/4 cup shredded Parmesan cheese

Directions

In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes.
Fluff with a fork. Top with green onions and cheese. Yield: 2 servings.
Health Tip: Look for lower-sodium versions of ham in the meat and deli sections. They typically have 25%-30% less.
Originally published as Skillet Ham and Rice in Light & Tasty February/March 2002, p59

Nutritional Facts

1-1/4 cups: 322 calories, 8g fat (3g saturated fat), 49mg cholesterol, 1168mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 24g protein.

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  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 cup cubed fully cooked ham
  • 1/8 teaspoon pepper
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup water
  • 3/4 cup uncooked instant rice
  • 2 green onions, sliced
  • 1/4 cup shredded Parmesan cheese
  1. In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes.
  2. Fluff with a fork. Top with green onions and cheese. Yield: 2 servings.
Health Tip: Look for lower-sodium versions of ham in the meat and deli sections. They typically have 25%-30% less.
Originally published as Skillet Ham and Rice in Light & Tasty February/March 2002, p59

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Reviews forSkillet Ham & Rice

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MY REVIEW
lhojnacki User ID: 5417783 287881
Reviewed May. 16, 2018

"This was delicious. As others have said I used all chicken stock, did not use just water. I steamed some fresh green beans that I cut in bite size pieces. I used Asiago cheese as that is what I had on hand. I needed to simmer about 10-15 minutes to absorb all liquid and have rice tender. I used brown rice. easy and put together in no time. This is a good way to use up left over ham ."

MY REVIEW
roxied User ID: 254712 287717
Reviewed May. 12, 2018

"for bgc, the general rule of thumb for regular rice is 2:1. for each cup of regular white rice add two cups liquid (chicken broth} and simmer about 15 minutes instead of five.hope this helps answer your question."

MY REVIEW
bgc User ID: 3309931 287696
Reviewed May. 11, 2018

"Can someone tell me how to make this with regular rice? For some reason my husband does not like instant rice. He loves ham in anything. From the list of ingredients it certainly looks like a 5 star item. Thanks."

MY REVIEW
ms11145 User ID: 1604521 282225
Reviewed Jan. 17, 2018

"Next time I will add more rice as it wasn't quite enough. It's a good thing I chose to just have a salad. I used my IP (10 minutes and NPR) and used Uncle Ben's flavored rice. Great recipe."

MY REVIEW
megilee User ID: 2807124 264915
Reviewed Apr. 20, 2017

"My kids loved this! I added chopped frozen broccoli and used all chicken broth with instant brown rice. I did have to add more liquid."

MY REVIEW
Janadele User ID: 7087902 228534
Reviewed Jun. 25, 2015

"easy meal to prepare."

MY REVIEW
terratoo User ID: 1743775 121444
Reviewed Nov. 7, 2010

"When my husband requested a "quick" dinner I turned to this favorite of ours. I used instant brown rice instead of white, just as tasty. It takes more liquid and slightly longer cook time with the brown rice. My mother-in-law substituted green beans in place of the mushrooms and that was equally as good. Great dish for "2" people!"

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