1. Home
  2. Food & Drink
  3. Southern Food

Rice and Ham Skillet

User Rating5.0 out of 5 (2 Reviews)  Write a Review

By , About.com Guide

This is an easy skillet ham recipe with rice and peas.

Cook Time: 25 minutes

Ingredients:

  • 1/2 cup chopped onion
  • 3 tablespoons butter, divided
  • 1 1/2 cups frozen peas (green, or English peas), about 10 ounces
  • 1/4 to 1/2 cup chopped cooked ham
  • 1 cup long-grain rice, uncooked
  • 3 to 4 cups chicken broth
  • 2 to 3 tablespoons Parmesan cheese

Preparation:

In a heavy skillet, saute the chopped onion in 2 tablespoons of butter until onion is tender. Add ham and rice; cook over low heat until rice just begins to turn golden brown; add 3 cups chicken broth. Cover and cook, stirring frequently, over low heat for 20 minutes. Add frozen peas and cook, stirring frequently, for 10 to 15 minutes longer, or until rice is tender, adding more chicken broth if necessary. Stir in 1 tablespoon butter and the Parmesan cheese.
Rice and ham skillet recipe serves 4.

More Related Ham Recipes
Ham Casserole with Noodles and Cheddar Cheese
Ham and Vegetable Skillet
Ham Squash Skillet
Ham Gumbo Skillet
Ham and Sweet Potato Skillet Recipe
Ham and Potato Skillet Recipe
Skillet Ham and Cauliflower
Ham and Rice Skillet
Ham and Potato Hash

Ham Recipes Index
Ham Casseroles
Crockpot Pork & Ham

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Really Good and EasyMarch 30, 2009By rw93003
"Made it exactly according to the recipe and it turned out at least 10 x better than expected--this is really good ! !"

Explore Southern Food

About.com Special Features

Holiday Central

What to eat, where to go, fun things to do and how to save money on the perfect gifts. More >

All-Star Football Food

Try these gameday recipes that are sure to please any fan. More >

  1. Home
  2. Food & Drink
  3. Southern Food
  4. Pork and Ham Recipes
  5. Ham Recipes
  6. Ham and Rice Recipe - Recipe for Ham and Rice Skillet>

©2009 About.com, a part of The New York Times Company.

All rights reserved.