Ham & Brown Rice Recipe
March 01, 2010 | Peggy Martin
This ham & brown rice recipe is a perfect “Go-To Meal.” It satisfies hunger, take minimal effort and time, but maximizes taste. Add a glass of milk and a piece of fruit and you have something from each food group. Make extra and freeze for another night or save some to take to work.
The variations possible with this recipe are endless…you can use any type of meat or fish, or beans. Any frozen, canned or cooked vegetable will work. If you use a vegetable saver (a container in your freezer where you save small amounts of leftover vegetables), they would be good in this recipe. If you want to add onions, celery or peppers, they could be sautéed first and then the broth, meat and garlic added.
- 1 14-ounce can low sodium chicken broth
- 2 1/2 cups cooked chopped ham*
- 1/2 teaspoon minced garlic
- 1 1/2 cups uncooked instant brown rice
- 1/2 teaspoon ground black pepper
- 2 cups frozen peas
- Optional: 2 tablespoons grated Parmesan cheese
- In a skillet, combine broth, ham, and garlic. Heat to boiling.
- Stir in rice and black pepper. Reduce heat to a simmer, cover and cook for 10 minutes.
- Uncover; add peas and cook about 4 minutes more until rice is tender and peas are hot.
- Sprinkle Parmesan cheese on top if desired. Serve immediately. If desired, this recipe is easy to double and freeze, so you’ll have extra for a future meal.
*To lower sodium, substitute cooked lean pork for the ham and omit the parmesan cheese.